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Rudd’s Barbecue Sauce

This barbecue sauce recipe has a long ingredient list, but don’t let that scare ya. It is very tasty. Goes with just about everything that can be smoked or grilled.

8 tbsp Olive Oil
1/2 cup Onion, finely chopped
4 cloves Garlic, finely chopped
1 cup V8 juice
1 cup Red Wine Vinegar
1 6 oz can tomato paste
1/2 cup Dark Karo syrup
1/2 cup Molasses
1/2 cup Brown Sugar
1 Lemon, juiced
2 tbsp Worcestershire sauce
1 tbsp Hot Sauce
1/2 tbsp Paprika
1/2 tbsp Cayenne, ground
1/2 tbsp Cumin, ground
1 tbsp Black Pepper
1/2 tbsp Dry Mustard
1/2 tbsp Basil, dried
1/2 tbsp oregano, dried
1/2 tbsp Thyme, dried
1 tbsp Ginger, freshly grated
1 tbsp Salt
2 drops Liquid Smoke

Sauté onion and garlic in olive oil until translucent. Add all ingredients except vinegar and simmer for about 30 minutes. Mix 2 heaping tablespoons of corn starch with just enough water to mix. Add red wine vinegar and corn starch mixture to sauce, simmer till it thickens. Allow to cool. Bottle and refrigerate overnight.

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We use the smell test.
When it smells done, its done.
When it smells burnt, its burnt
When you can't smell it,
its not done.
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