Forget the bottled stuff! Serve a BBQ Sauce you can be proud of - and one that will make dinner guests ask for the recipe, right after the first taste. Be sure to use a good quality, aged balsamic or you may end up with a very different tasting sauce.
- 1/2 cup good quality aged Balsamic Vinegar
- 1/2 cup dry red wine, like Chianti Classico Riserva
- 1 cup ketchup
- 1/3 cup brown sugar
- 2 cloves fresh garlic, crushed
- 1 tsp. fresh lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. country-style Dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. fresh ground black pepper
Add all ingredients in a small saucepan, and stir until combined. Simmer over medium heat; stirring occasionally, until reduced by 1/2, about 20 - 25 minutes, and the texture is thick and smooth.
Sauce can be made a day ahead and refrigerated overnight, this allows the flavors to really blend and become even richer.
Serve this BBQ sauce warmed up, on the side of any meat as a condiment. Sauce this bold will stand up to any of our bone-in chops, prime steaks, burgers or even chicken or sausages from your local market. Or use to baste meat while grilling. Simply brush on every few minutes, starting approximately half-way through the cooking time to avoid flare-ups. Discard any unused basting sauce, but any other unused BBQ sauce can be kept refrigerated for up to two or three weeks.