Bubby's BBQ Sauce

Bubby

My grandmother on my dad's side was a Jewish lady from New York. In my memory, she was kind of like a milder version of 'The Nanny'. This may have something to do with the life-sized frog necklace that my sister inherited from her when she passed away. So I always find it funny that this recipe for barbecue sauce, something that I always kinda associate with rednecks, beer, and the South, actually comes from her. IT IS AMAZING. And I have to add, Mel, this one is for you.

2 onions, finely diced (in a food processor is the easiest)
2 tbs olive oil
1 tsp dry mustard
3 tbs vinegar
1 cup ketchup
1 tbs Worcestershire sauce
1 cup water
1/2 tsp hot paprika or cayenne*
1 tsp Mexican chili powder
1/4 tsp crushed red pepper
1/4 tsp black pepper
1/4 tsp garlic powder

Sauté the onions in the olive oil until soft. Add the remaining ingredients and simmer for 30-35 minutes.

Ideally, serve with barbecued chicken, or traditionally with pork ribs. For a real American BBQ, have it with potato salad, corn-on-the-cob, and cornbread. It actually goes really well with tofu - but if you choose the tofu option, it is best use firm tofu and to freeze and then defrost the tofu before using it. This way it looses the mushy texture and becomes more meat-like. This sauce will keep forever in the fridge!

*This is VERY IMPORTANT - if you are trying at all to recreate the sauce from my BBQ circa January 2009, I only used about 1/8 tsp of cayenne. Adjust it to your tolerance. I realise that my tolerance to chili is unusually high, and I do remember being younger and really struggling to eat this even though it TASTES SO GOOD so I just kind of kept going. And eventually I ended up where I am today, they chili maniac that I am. So adjust the amount of cayenne according to your own taste!!!

Zeidy, Bubby, Tandarra, Sheldon and Kim