Shelly's Recipe

TANGY BALSAMIC BBQ SAUCE

Category: Sauces, Marinades, Spices, Glazes and Rubs

1/2 cup Balsamic Vinegar and dry red wine
1 cup ketchup
1/3 cup brown sugar
2 cloves fresh garlic, crushed
1 tsp fresh lemon juice
1 tbsp Worcestershire sauce and country-style Dijon mustard
1/2 tsp salt and black pepper

Add all ingredients in a small saucepan, and stir until combined. Simmer over medium heat, stirring occasionally, until reduced by 1/2, about 20 - 25 minutes, and the texture is thick and smooth. Sauce can be made a day ahead and refrigerated overnight, this allows the flavors to really blend and become even richer. Serve this BBQ sauce warmed up, on the side of any meat as a condiment.

NOTE: Sauce can be used to baste meat while grilling. Simply brush on every few minutes, starting approximately half-way through the cooking time to avoid flare-ups. Discard any unused basting sauce, but any other unused BBQ sauce can be kept refrigerated for up to two or three weeks.