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Sauces and Condiments

Apricot-Pineapple Barbecue Sauce

In his "Dissertation on Roast Pig," English essayist Charles Lamb painted a vision of the ancient Chinese burning down houses just to have roast pork. In my own life, I've seen many a conflagrational contact between pig and fire. In ... Read more

Total time: 1 hour 10 minutes | Makes 3 cups
  • 1 onion, minced
  • 2 tablespoons oil
  • 1 (18-ounce) jar apricot-pineapple preserves
  • 1/4 cup pineapple juice
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup plus 2 tablespoons cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • Salt

Step 1Fry onion in oil over medium-high heat until golden, 3 to 5 minutes. Add preserves, pineapple juice, tomato sauce, vinegar, garlic and Worcestershire and bring to boil. Simmer until thick and flavors have melded, 1 hour. Add salt to taste. Serve with pork chops or ribs.

Note: This is a sweet and tangy sauce for ribs. Pineapple goes particularly well with ham, but you could leave out the pineapple juice if you don't want the retro '50s effect.
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