Summer Grilling: Carolina BBQ Sauce

When it comes to sauces, you can really never have too many. My fridge is bursting at the seams with mustards, horseradishes, mayos and hot sauces. We just counted three unopened bottles of new hot sauce. Kind of absurd, I know. Yet, basically none of them are homemade. So for the latest round of ribs, I whipped up some of my very own BBQ sauce. South Carolina mustard BBQ. The very best kind there is.

Heavily inspired by a Food52 recipe found here, I've got to share this awesome creation. Go ahead and use it for ribs, for dunking or even as a condiment for burgers and dogs this summer.

South Carolina Mustard BBQ Sauce
makes approximately 2 cups

1 medium yellow onion (diced)
3 cloves garlic (minced)
1 cup yellow mustard
2 tbsp ketchup
1 tbsp Worcestershire sauce
2 tbsp honey
2 tbsp apple cider vinegar
1 tbsp crushed red pepper flakes
1 tbsp mustard powder
1 - 1.5 cups water
s&p
olive oil

Heat a couple tbsp of olive oil over medium heat in a medium sauce pan. Add the onion, a dash of salt and pepper, and the crushed red pepper flakes. Cook for 5 minutes, until onions are soft. Add in the garlic and cook just until fragrant, 2-3 minutes. 

Add in the rest of the ingredient: yellow mustard, ketchup, Worcestershire, honey, apple cider vineger, mustard powder, 1 cup water and a pinch more s&p. Save about 1/2 cup water to add as the sauce cooks down.

Uncovered, let the sauce simmer over low heat for about 30 minutes, adding the remaining water, as necessary, to keep the sauce from thickening up too much.

Remove from heat and transfer to a food processor or blender. Blend for 2 minutes. Strain the sauce through a mesh sieve into a jar to make sure all remaining chunks are left behind. Let cool and serve or store in refrigerator. 

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