Typical barbecue sauce has molasses, mustard, and other ingredients not used on Pesach. Flavor is not compromised at all in the following sauce. On the contrary, it is literally bursting with taste and very versatile. I used it here on a brisket roast, but it is equally good with meatballs or on chicken, or even to dress up tongue. It received rave reviews from anyone who tasted it.
- 1 onion, diced and sautéed -
- 3/4–1 cup ketchup -
- 3/4 cup vinegar -
- 1/4 cup apple juice (I used 1 Tbsp apple juice concentrate and 2–3 Tbsp water) -
- 1/4 cup honey -
- 2–3 Tbsp oil -
- 3 cloves garlic sliced -
- 2 tsp salt or to taste -
- pinch pepper -
- 1/2 tsp cayenne pepper (paprika charifa)* -
1. Put everything into a small saucepot and cook for 20 minutes, or until the sauce is thickened.
2. Pour it over a roast and bake in the oven for 2 1/2–3 hours (depending on the size of the roast) at 350°F (180°C). Refrigerate the meat overnight, separately from the sauce. Slice it the next day (it’s easier to slice when the meat is cold) and reheat together with the sauce.
Note: This sauce is sufficient for at least a 4 1/2-lb (2-kilo) roast, 2 chickens, or 3.3–4 1/2 lbs (1 1/2–2 kilo) chopped meat.
*If you like your meat/chicken, etc., with extra zip, use 3/4 or even 1 tsp cayenne pepper. No matter what, don’t leave this out because it balances out the sweetness of the sauce.