Cook Time
20 min
Yields
16 servings
Add a luscious touch to all your barbecue favourites: during the last few minutes of cooking, brush this sauce over chops, burgers, ribs, poultry or fish. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
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ingredients
1
cup beef stock
1
cup chili sauce
½
cup fancy molasses
2
Tbsp wine vinegar
4
tsp Dijon mustard
2
tsp Worcestershire sauce
2
tsp chili powder
1
tsp celery seeds, crushed
1
tsp ground cumin
½
tsp salt
½
tsp pepper
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directions
Step 1
In saucepan, combine stock, chili sauce, molasses, vinegar, mustard, Worcestershire sauce, chili powder, celery seeds, cumin, salt and pepper.
Step 2
Add 2/3 cup (150 mL) water; bring to boil.
Step 3
Reduce heat and simmer for about 20 minutes or until reduced to about
2 cups (500 mL). (Make-ahead: Cover and refrigerate for up to 2 weeks.)