How to make it

  • Directions
  • Place raisins in a small bowl and cover with 1 cup boiling water. Let sit for 15 minutes while they plump up. Drain.
  • In a large saucepan, sauté onion in 1 Tablespoon olive oil until soft, about 5 minutes. Add garlic and continue sautéing for about 30 seconds more or until fragrant.
  • Place drained raisins, onion-garlic mixture, balsamic vinegar and remaining one Tablespoon olive oil into blender. Puree until smooth.
  • In the same saucepan you sautéed onions in (you don't have to clean it), add pureed mixture and the rest of all the ingredients. Bring to a simmer over low-medium heat and reduce by half, leaving sauce uncovered; about 30 minutes.
  • Serve with your favorite barbecue. I have found sauce tastes best when it has sat for a day and the flavors have melded together. Keep refrigerated.

Reviews & Comments 4

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  • twill10 3 years ago
    I tend to be a steak purist, I use the sauce as an accompaniment mostly
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  • twill10 3 years ago
    thanks all for the comments and bookmarks
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  • twill10 3 years ago
    we never used BBQ beef ribs as a kid , we always. had them in soup size cuts, I recall trying to BBQ the short ribs, didn't work out so well, when my Momma caught me.
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  • elgourmand2 3 years ago
    Yo Mama Twill. I am impressed. It's still BBQ weather in Samoa and I will be gettin some juicy beef ribs on my next trip to town. May I suggest coating whatever you're cooking with the sauce and letting it marinate overnight in the fridge, re-coating at least once. Tenderize and flavor. Great post.
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