I know that there is a cult of barbecue sauce. I know that for some, sampling sauces is not unlike wine-tasting in Napa, collecting hot sauces, or sussing out the subtleties in various kinds of dark chocolate. Noble pursuits, to be sure, but barbecue sauce was never a biggie in my life. Perhaps that’s because I grew up in Ohio – not exactly ‘cue country (though my hometown does have an annual “ribfest” along the shores of Lake Erie…). Barbecue (how I instinctively want to spell it: barbeque or BBQ) sauce is kinda…glorified catsup (how I instinctively want to spell it: catch-up), and I’ve never been a fan of catsup – or ketchup, for that matter.
But on certain occasions (Labor Day being a possible one), barbecue sauce is a must. On those occasions, I turn to the Joy of Cooking and I turn to my mother. Every once in a while mom would make pulled pork sandwiches or ribs, which she always dressed in the sauce that inspired mine. I loved the warm vinegar-y scent coming from the stove and the rich, dark red of the cooked sauce. It’s simple, but has all of the classic elements: tang and bite, subtle sweetness, and a hint of smoke.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp. mustard seeds
- 1 12-ounce bottle chili sauce
- 1/2 cup water or low sodium vegetable broth
- 1/4 cup fresh lemon juice
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. vegan Worcestershire sauce
- 2 Medjool dates, chopped
- 1 tsp. dried onion flakes
- 1/2 tsp. ground black pepper
- 1/2 tsp. smoked paprika
- 1/2 tsp. garlic powder
- pinch sea salt
- Add a generous splash of water or vegetable broth to a small saucepan and sauté the onion for about 5 minutes. Add the garlic and mustard seeds and cook for an additional 1-2 minutes.
- Add all of the remaining ingredients, bring to a boil and then lower the heat to a gentle simmer. Cook, stirring occasionally, for 20 minutes. Taste and adjust the seasonings.
I don’t think I’ve ever had barbecue sauce in my life but I like the sound of the smokiness. What do you put it on?
I use it sometimes when I bake tofu that’s been thinly-sliced, or “pulled” jackfruit, or seitan “ribs!” Good stuff! It’s probably a bit like a British product, the name of which has escaped me (I think it has a bit of curry in it?). Kind of a spicy catsup.
We have a thing called Worcester sauce, which is quite spicy. You can get barbecue sauce here too but it’s something I think I’ve only been aware of in recent years. I didn’t know what catsup was until I read on in your post and saw the familiar word ‘ketchup’.
BBQ sauce is nothing with out the smokyness!
Oh wow! This looks and sounds fantastic!
It’s really strange to me that I rarely ever used BBQ sauce in my pre-Vegan life. Now I slather it on all kinds of grains and veggies. My requirement is that it be served warm like a gravy…heavenly for dipping hot potatoes or carrots, celery is just a spoon for the sauce.
Problem is so many have animal products in them so this is awesome to have a recipe safe and delicious, thanks!
I don’t seem to have the appetite that some Vegans do for ‘fake’ BBQ as far as meats go. I felt that with ‘The Homemade Vegan Pantry’ when I saw her array of faux meat recipes. I can’t get myself around pretending it’s meat for some reason. May be just me but it makes me a little nauseous now, like when I smell the fish or meat department at the grocery, and I don’t want it.
Anyway, sorry if that’s silly. But boy do I love the sauce on veggies and breads….MMMMMmm!! Love that you used the dates too, got to try that ♥
I LOVE BBQ sauce. The more vinegar, the better! But, yes, has to have a smoky flavor too! And you’ve just reminded me that I need to get a new pastry brush…mine broke just last week.