i heart bbq

okay, i could not be more excited about my most recent experiment! i am crazy for barbeque and am in a constant search for a great homemade sauce. of course, if you're a baby back rib fan, nothing comes close to the corner stable. best ribs in maryland - fries too for that matter. seriously, if you live in the baltimore area and have not been to the corner stable on york road, you are missing out my friend. in a beef brisket mood? andy nelsons wins hands down. the only problem with these 2 places - not exactly clean. nothing beats true bbq when you have a craving - it's worth a cheat meal. however, i need a clean alternative for pulled pork bbq.

E's cousins gave us a dinosaur bbq cookbook for a wedding gift and i dug it out the other weekend. a couple of tweaks to their signature mutha sauce later and here i am - happy and full.

i did the whole nine yards for my pulled pork sandwich. made the rub, low and slowed it in the oven (sorry no smoker - maybe i'll have one someday). i was disappointed in the pork (i think i cooked it too long) but loved the bbq sauce. this recipe makes lots of sauce. freeze leftovers.

Cleaned Up Dinosaur BBQ Mutha Sauce

1/4 c vegetable oil                                            1/2 c cider vinegar
1 medium onion, minced                                  1/4 c lemon juice
1/2 c green onion, minced                                1/4 c agave nectar
1 jalapeno, seeded and minced                         1/8 c tabasco with garlic
pinch of kosher salt and pepper                        1/4 c spicy brown mustard
2 tbs garlic, minced                                          1 tbs chili powder
1 can 28oz tomato sauce (no added sugar)       2 tsp ground pepper
2 c agave sweetened ketchup                           1/2 tsp ground allspice
3/4 c worcestershire sauce                                1 c water

heat oil over medium heat. add onions and both peppers. season with salt and pepper and saute till soft and golden. add garlic, saute 1 more minute. add all other ingredients and bring to a boil. lower heat and simmer for 15 mins. let sauce cool. store in fridge for 1-2 weeks or freeze.