Rich, slightly smoky, tangy barbecue sauce. Great on beans, too!

The other night I really wanted some barbecue ribs. Back home, my Uncle Paul would make these huge, Flintstone-style ribs on the grill with a few simple seasonings and it always came out perfect. It was tasty stuff and, as a kid, gnawing on those huge bones was a lot of fun!

Since there was no chance I would be eating any of my uncle’s barbecue ribs anytime soon, I still had a craving, and more specifically, for that one thing he rarely put on his own ribs: barbecue sauce! I tried a recipe for “St. Louis Style Barbecue Sauce,” but it was way too sweet for my taste and was missing that umami flavor. So I improvised and made up my own recipe (below.)

While the sauce was simmering,  I made a quick batch of wheat-free corn bread muffins (Blood Type Diet A recipe from Cook Right 4 Your Type.) The scant 1/4 cup of buckwheat flour make it taste less like a traditional corn muffin so next time no buckwheat. Two chicken breasts were cut in half lengthwise, seasoned with a bit of salt and red pepper flakes, then pan-fried in unsalted butter. I still had some cooked beans from when I made turkey bean burgers the other night so served that on the side topped with barbecue sauce. Everything tasted much better than I thought, and I was surprised at how fast I ate everything on my plate! Maybe I was craving ribs, but the chicken and barbecue sauce were more than satisfying for tonight’s dinner.

And who knows, maybe my uncle might like it. :)

 

Jenny’s Tangy Barbecue Sauce
makes about 1 1/2 cups 

1 cup ketchup
1/2 cup water
1/3 cup yellow mustard
1/4 cup cider vinegar
1/4 cup red wine (I just used a table wine, but something dry would be good)
1/4 cup brown sugar
2 tablespoons tamari
1/2 onion, finely chopped (or 1 teaspoon dried onion)
2-3 cloves garlic, minced (or 1 teaspoon dried garlic)
1 teaspoon smoked paprika

Put everything in a pot, bring to a boil, stirring constantly. Reduce heat, simmer on low for 30 minutes, stirring every few minutes to prevent burning. Turn off heat and taste. If too sweet, stir in 1 tablespoon mustard. If too vinegary, add 1 teaspoon more sugar. Use as a baste or topping.

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