RCI-SC.007.0029.001
BBQ Sauce I
Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 1½ to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Combine the pitted and halved apricots, halved tomatoes, brown sugar, cider vinegar, and dry white wine in a large heavy-bottomed pot.
2
Heat the mixture over medium-high heat, stirring occasionally, until it reaches a simmer.
8 minutes
3
Add the finely chopped onion and minced garlic, stirring well to distribute evenly throughout the sauce.
4
Reduce heat to medium and simmer the sauce uncovered for 30 minutes, stirring occasionally to prevent sticking on the bottom of the pot.
30 minutes
5
Stir in the soy sauce, hot sauce, and Dijon mustard until fully incorporated.
6
Continue simmering for 5 more minutes to allow the flavors to meld and the sauce to reach the desired consistency.
5 minutes
7
Remove from heat and let cool slightly before using, or strain through a fine-mesh sieve for a smoother sauce if desired.