Summer Entertaining: Honey-Ginger Barbecue Sauce

Summer Entertaining

The Technique 

Honey-Ginger Barbecue Sauce

Summer entertaining & good barbecue deserves a homemade sauce. Honey-Ginger Barbecue Sauce adds balanced spice & heat to ribs, smoked pulled pork sandwiches & so much more. With just a few pantry staples & fresh additions, it comes together quickly. Make the sauce up to 3 days ahead & warm it in a saucepan just before serving for the best flavor. Learn how to make a barbecue sauce from scratch in a few simple steps. 

Honey-Ginger Barbecue Sauce 
makes 3 cups

1 tsp olive oil
1/4 cup minced sweet onion
1 {7.5-oz} can ginger ale
1 {29-oz} can tomato sauce
1/3 cup honey
1/4 cup apple cider vinegar
1 1/2 tsp freshly grated ginger
1/2 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt

Sauté the onion in the oil in a 2-quart saucepan over Medium heat 5 minutes or until softened. Deglaze the pan with the ginger ale, bring to a boil & reduce by 2/3, about 4 minutes. Stir in the tomato sauce, the honey, the vinegar, the ginger, the red pepper flakes, the black pepper & the salt. Bring to a boil, reduce the heat to a Medium-Low & simmer 15 minutes. Serve with smoked pulled pork shoulder & ribs.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Honey-Ginger Barbecue Sauce

If you’re doubting that a handcrafted barbecue sauce is worth your time then think again. I encourage you to give it a try & while you do, I want you to sample your homemade version alongside those that may be lingering in the refrigerator door. Many taste flat with onion & garlic notes that are less than desirable. I believe it will fast become a staple recipe to have on hand time & time again. 

The Technique

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

No. 1

Sauté the onion in the oil in a 2-quart saucepan over Medium heat 5 minutes or until softened. 

No. 2

Deglaze the pan with the ginger ale, bring to a boil & reduce by 2/3, about 4 minutes. 

No. 3

Stir in the tomato sauce, the honey, the vinegar, the ginger, the red pepper flakes, the black pepper & the salt. 

No. 4

Bring to a boil, reduce the heat to a Medium-Low & simmer 15 minutes. Serve with smoked pulled pork shoulder & ribs.

The Tune
“Boogie Chillen” John Lee Hooker
httpa://www.youtube.com/watch?v=G4pp02_GN9A

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Rebecca Gordon

Be sweet.