BARBECUE SAUCE - Barefoot Contessa

Ina Garten again. Her barbecue sauce is so good and so easy. It also could be slathered over an old shoe and you wouldn't notice because the sauce is that good.

We had a double birthday party last night for Tammy and Steve--what is it about March and birthdays? I have two family members with March birthdays and several darling friends also born in this month. Anyway, I made the barbecue sauce for chicken thighs and drumsticks--yum. I served it with salad, mashed potatoes, and walnut and apricot bread (not homemade). The dessert was a killer German Chocolate Cake (to be posted soon).

I marinated the chicken parts for several hours and placed them in a baking dish for 75 minutes in a 350 degree oven. I then broiled the chicken for 5 minutes to char them a bit.

Leftover sauce can go in to the freezer--isn't that great! I didn't know you could freeze barbecue sauce but apparently it works.

1 ½ cups chopped yellow onion (1 large onion)

1 T. minced garlic (3 cloves)

½ cup vegetable oil (I used a few tablespoons of olive oil)

1 cup tomato paste (10 ounces)

1 cup cider vinegar

1 cup honey

½ cup Worcestershire sauce

1 cup Dijon mustard

½ cup soy sauce

1 cup hoisin sauce

2 T. chili powder

1 T. ground cumin

½ T. crushed red pepper flakes

In a large saucepan on low heat, sauté the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes. Serve warm. Makes 6 cups.