Spices, chili sauce and apricot jam come together for a flavor-packed BBQ sauce with a sweet kick of heat.
Try it over Sunny's Chopped Pork BBQ — courtesy of her grandma!
Adapted from Sunny's Kitchen: Easy Food For Real Life by Sunny Anderson. Copyright © 2013 by Sunny Anderson. Used with permission by Clarkson Potter. All rights reserved.
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 onions, chopped
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon Hungarian or hot paprika
- 8 cloves garlic, minced
- ½ cup packed dark brown sugar
- 1 cup apricot jam
- 1 cup ketchup
- 2 teaspoons Sriracha hot chili sauce
- 2 teaspoons apple cider vinegar
Melt the butter with the oil in a large sauté pan over medium heat. Add the onions and season with salt and pepper. Cook until tender, stirring occasionally to ensure the onions do not brown. Add the paprika and garlic, cooking until the garlic is tender but not browned, reducing the heat if needed.
In this order, add the brown sugar, apricot jam, ketchup, and sriracha, stirring to combine between additions. Once combined, bring to a simmer and add the vinegar. Taste the sauce and season with a pinch of salt, if needed, and a few grinds of pepper.
