Red Wine Horseradish BBQ Sauce

I love barbecue sauce for grilling meat. This is simple to prepare and you know exactly what is, and is not in it - like no high-fructose corn syrup.

The lemon gives a nice tang, the aromatics add depth, the wine adds a rounded mouthfeel while the hoisin sauce and ketchup add a bit of sweetness, but not too much. I love the addition of fish sauce which delivers a full backdrop of umami. This is a super well-balanced barbecue sauce; great for chicken, pork, beef or lamb.

1/4 cup onion, finely diced

4 cloves garlic, finely minced

1/2 tsp dried oregano

1/2 cup red wine

1/2 cup ketchup

2 tsp horseradish

1 Tbsp Thai fish sauce

1/4 cup hoisin sauce

1 Tbsp favorite hot sauce

Juice of 1 lemon (about 3 Tbsp)

Sauté the onion in a small pot in a dash of olive oil. Cook for about 6-8 minutes, until the onion has softened and begins to turn golden. Add the garlic and oregano and cook another 2-3 minutes. Add the wine and bring to a gentle boil. Simmer for about 3-5 minutes to boil off the alcohol.

Add the remaining ingredients and allow to thicken to desired consistency.

Makes about 1-1/2 cups sauce.

Cook's Notes: Above I used the sauce for country style prok ribs. Below I used it for bone-in pork loin chops and for chicken wings.

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