East Meets West BBQ Sauce

This sauce is great with beef: brisket, ribs, even on a burger. It would also be great on chicken wings.

2 tsp. bacon drippings
1 large white onion, small dice
2 cloves garlic, pressed
1 tsp. minced ginger (no strings)
2 tsp. hot curry powder
1 tsp. chili powder
1 tsp. mustard powder
1/2 tsp. ground chipolte
3 tbs. red wine vinegar [not GRAP, try citrus juice]
6 oz. tomato paste (no additives)
1/4 cup maple syrup (honey should not be cooked) [may not be GRAP]
3/4 to 1 cup water

Melt bacon drippings in pan over medium heat. Add onion, saute until tender. Add garlic, ginger and curry powder. Stir and cook two mintues. Add in this order: remaining spices, vinegar, tomato paste, and maple syrup. Add just enough water to reach desired consistency. Simmer for 10 minutes, stirring often and adding water if needed.

Cool sauce completely before marinating any meat, or pour sauce over meat and get it right into the oven to cook low and slow.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, April 2001