So many of these recipes require 3/4-1 c of Mutha Sauce..this recipe has a gazillion ingredients, and make a MUTHA load..it is a sweet, spicy, tangy delicious sauce..When I make this, I freeze a few containers, and plan a few of the recipes from the cook book.
Tonight we had Maple Apple Pork loin, baked potato, cranberry sauce and key lime pie (Dinosaur style of course), tomorrow making the Not Your Mama's Meat loaf and later in the week, Jamaican Jerk Pork Tenderloin. Using up some of that delicious sauce in each.
By John Stage, co-owner of Dinosaur Bar-B-Que. It is a balanced blend of sweet, savory, spicy and smoky flavors that acts as our leaping off point for creating a world of barbecue sensations. This sauce can stand alone as a traditional slatherin' sauce for ribs or chicken.
1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
pinch each of kosher salt and black pepper
2 T minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 T chili powder
2 tsp coarsely ground black pepper
1/2 tsp ground allspice
1. Pour the oil in a large saucepan and set over medium-high heat. Toss the onions, green peppers, and jalapenos and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more.
2. Dump in everything else. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes.
3. Let the sauce cool. Pour it into a container, cover and store in the fridge till ready to use.