Marks Cajun BBQ Sauce
This is the sauce that we used to win the annual Ribfest in Gatlinburg, Tennessee. The secret to this sauce is burning 1/2 of the onions, and I do mean burn them to a crisp until the onions turn into charcoal. When added to the sauce, the burnt onions introduce a nice smoky flavor and an interesting crunch to the bite.
Ingredients
- 1 white onion diced, separate into two even piles
- 3 cloves garlic minced
- 32 oz of tomato catsup (see recipe)
- 1/2 cup brown molasses
- 1/2 cup red wine
- 3 tablespoons olive oil
- 1/4 cup yellow mustard
- 3 teaspoons Tabasco sauce
- 3 tablespoon lemon sauce
- 2 tablespoons Worchester sauce
- 1 teaspoon crushed red pepper
- Cayenne pepper
- Salt & pepper
Instructions
In large saucepan, heat tomato catsup with molasses, Tabasco, cayenne pepper, mustard, salt, pepper, and lemon juice. Pre-heat pan on medium to high heat and add 2 tablespoons olive oil. Brown 1/2 of the onions (about 3-5 minutes), then add garlic and crushed red pepper. Then deglaze with wine and cook until reduced (about 3 minutes). Add to sauce. In the same pan, turn heat to high and add remaining olive oil. Add remaining onion and cook until blackened (it must be as black and hard as charcoal). Add to the sauce. Cook until thickened and let simmer for at least 1 hour.
