This is my go-to sauce for ribs (see page 146) but it’s also great with wings.
Recipe information
Yield
makes 1 quart
Ingredients
2 tablespoons canola oil
1 medium onion, halved and thinly sliced
4 garlic cloves, minced
1 cup hoisin sauce
1/2 cup apple cider vinegar
1/4 cup Worcestershire sauce
3 tablespoons tomato paste
2 jarred roasted red bell peppers, rinsed and coarsely chopped
1/4 cup molasses
1/4 cup packed dark brown sugar
1 tablespoon chili powder
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preparation
Put a medium pot over medium heat and coat with the oil. When the oil is hot, add the onion and garlic. Cook and stir for a minute until soft. Add the hoisin, vinegar, Worcestershire, tomato paste, roasted peppers, molasses, sugar, chili powder, paprika, cumin, salt, pepper, and 1 cup water. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thick, 20 minutes. Puree with an immersion blender or transfer to a standard blender. Let cool completely. The sauce will keep covered in the refrigerator for up to 6 months.
