2 T. vegetable or canola oil
1 medium onion, finely chopped
2 cups bottled chili sauce
1 cup water
¼ cup brown sugar
2 T. Worcestershire sauce
¼ cup red wine or cider vinegar
juice of 1 lemon
1 T. dry mustard
1 tsp. paprika
1 tsp. chili powder
In a medium saucepan, heat oil. Sauté the onion for 2-3 minutes over medium heat. Add the chili sauce, water, sugar, Worcestershire sauce, vinegar, lemon juice, dry mustard, paprika and chili powder. Cover; simmer for 20 minutes. Use immediately or store in a glass jar in refrigerator for up to 1 week.
ALL PURPOSE RUB FOR RIBS, CHICKEN, FISH
chili powder
coarse ground black pepper
paprika (mild)
kosher salt
minced fresh garlic
dried thyme
dry mustard
lemon zest
Combine all ingredients in bowl; add a few tablespoons olive oil to make a “spreading” rub rather than a dry rub.
Make several batches of the rub, and store in refrigerator for up to a week before using.
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