Oklahoma Barbecue Sauce
By America's Test KitchenPublished on June 15, 2010
Time
45 minutes
Yield
Serves 8 (Makes about 1½ cups)
Ingredients
1 tablespoon vegetable oil ½ small onion, chopped fine1 tablespoon tomato paste 2 teaspoons paprika 1 cup ketchup ¾ cup cider vinegar 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce ½ teaspoon celery salt
Before You Begin
Oklahoma’s sharp, tangy sauce is always served on the side.
Instructions
- SAUTÉ ONION Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in tomato paste and paprika and cook until paste begins to darken, about 1 minute.
- SIMMER SAUCE Add ketchup, vinegar, brown sugar, Worcestershire, and celery salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes. Transfer to bowl and let cool to room temperature. Season with salt and pepper. Serve. (Sauce can be refrigerated in airtight container for 5 days.)
Time
45 minutesYield
Serves 8 (Makes about 1½ cups)Ingredients
1 tablespoon vegetable oil
½ small onion, chopped fine
1 tablespoon tomato paste
2 teaspoons paprika
1 cup ketchup
¾ cup cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
Ingredients
1 tablespoon vegetable oil
½ small onion, chopped fine
1 tablespoon tomato paste
2 teaspoons paprika
1 cup ketchup
¾ cup cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
Ingredients
1 tablespoon vegetable oil
½ small onion, chopped fine
1 tablespoon tomato paste
2 teaspoons paprika
1 cup ketchup
¾ cup cider vinegar
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
½ teaspoon celery salt
Why This Recipe Works
Traditionally, Oklahoma Barbecued Chopped Pork is served with homemade relish and tangy barbecue sauce on the side. We didn’t want to ruin the whole experience by using store-bought sauce. Ketchup, vinegar, brown sugar, and Worcestershire sauce provided a flavorful base for our sauce. Rather than having it slathered directly onto the pork, tasters preferred the more traditional approach of serving it on the side.
Before You Begin
Oklahoma’s sharp, tangy sauce is always served on the side.
Instructions
- SAUTÉ ONION Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in tomato paste and paprika and cook until paste begins to darken, about 1 minute.
- SIMMER SAUCE Add ketchup, vinegar, brown sugar, Worcestershire, and celery salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, 8 to 10 minutes. Transfer to bowl and let cool to room temperature. Season with salt and pepper. Serve. (Sauce can be refrigerated in airtight container for 5 days.)
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