Paula Johns's Recipe

BBQ Mother Sauce

Category: Rubs Sauces

1/4 cup canola
3/4 cup diced sweet onion
2 tablespoons minced garlic
1 1/2 cups ketchup
1/2 cup honey
2 tablespoons tomato paste
1/4 cup vinegar
6 tablespoons packed dark brown sugar
1/4 cup Worcestershire
2 teaspoons dry mustard
1 teaspoon cayenne
1 teaspoon freshly ground black pepper
1/2 cup water

Makes about 6 cups.
In a medium saucepan, heat canola oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Turn the heat to low if the onions is cooking too fast-you don't want it caramelized or browned.

As the onion is getting close, add garlic and cook until lightly golden, about 2 minutes longer. Add ketchup, honey, tomato paste, vinegar, sugar, Worcestershire, dry mustard, cayenne and black pepper and stir well. Slowly add water until the sauce reaches the consistency you like. A slightly thick consistency is best.

Add about 3 tablespoons of the Ultimate BBQ Rub ( separate recipe) stir well, and taste. The sauce should have a good, well-rounded flavor. Add more rub in 1 tablespoon increments until your desired flavor is achieved.

Cool and store in an airtight container in the refrigerator for up to 10 days.