Many tomato-based barbecue sauces, developed originally for smoked food, smother the taste of grilled dishes. We lighten the tone in this rendition, but retain the essence of the Kansas City style that dominates supermarket brands everywhere today.
MAKES ABOUT 2½ CUPS
| 1 | tablespoon vegetable oil |
| 1 | medium onion, chopped fine |
| 2 | garlic cloves, minced |
| 1 | cup canned tomato purée |
| ¾ | cup cider vinegar |
| ¾ | cup water |
| ½ | cup tomato paste |
| 3 | tablespoons Super Wooster Sauce ([>]) or other Worcestershire sauce |
| 3 | tablespoons molasses |
| 3 | tablespoons packed brown sugar |
| 2 | tablespoons chili powder |
| 1 | tablespoon yellow ballpark mustard |
| 1 | tablespoon fresh-ground black pepper |
| 1 | tablespoon pure liquid hickory smoke, optional |
In a nonreactive saucepan, warm the oil over medium heat. Add the onion and sauté until translucent, about 5 minutes, then add the garlic and cook an additional minute. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, covered and refrigerated, for several weeks.