While I was making ribs, I thought I might as well try to make some homemade barbeque sauce. This was incredibly simple and tasty. Adjust the seasonings to your taste, adding more cayenne if you like a more spicy barbeque sauce.
Quick Barbeque Sauce
1 medium onion, peeled and quartered
1/4 cup water
1 cup ketchup
2 tablespoons cider vinegar
2 tablespoons Worcestshire sauce
2 tablespoons Dijon mustard
5 tablespoons molasses
1 teaspoon hot pepper sauce (like Red Hot)
1/4 teaspoon ground black pepper
1 1/2 teaspoons liquid smoke (optional)
2 tablespoons vegetable oil
1 medium garlic clove, minced or pressed through a garlic press
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1. Process the onion with the water in the workbowl of a food processor fitted with the steel blade until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a luquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup juice. Discard the solids.
2. Whisk the onion juice, ketchup, vinegar, Worcestshire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke together in a medium bowl.
3. Heat the oil in a large nonreactive sauce-pan over medium heat until shimmering, but not smoking. Add the garlic, chili powder, and cayenne; cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently uncovered, until the flavors meld and the sauce thickens, about 25 minutes. Cool the sauce to room temperature before serving. The sauce can be refrigerated in an airtight container for 1 week.