Well, like I have said, last weekend we had some friends over for BBQ. It was my first time to cook Boston Butt, and although it was very good, I will keep looking for a good rub recipe. The BBQ sauce, however, is tried and true, and will make any mediocre BBQ sandwich an excellent one. I think that it is better than anything that I have ever had from a jar, even though it is made up from mostly canned and jarred items. Also, it makes quite a lot, but it freezes well and keeps for a long time in the refrigerator.
From Ina Garten's The Barefoot Contessa Cookbook
1 large Vidalia onion, chopped
3 cloves minced garlic
½ cup vegetable oil
1 cup tomato paste
1 cup cider vinegar
1 cup honey
½ cup Worcestershire sauce
½ cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 teaspoon ground cumin (Original recipe calls for 1 tablespoon)
½ tablespoon crushed red pepper flakes
Sauté the onion and garlic over low heat in the oil for about 15 minutes.
Meanwhile, measure out all of the other ingredients into a medium bowl. Mix well, and add to the onions when they are done. Simmer, uncovered, for 30 minutes; stir occasionally with a wire whisk. Store the sauce in the refrigerator.