One for the Table: Barbecue sauce, Kansas City style
2 Tablespoons honey
2 teaspoons liquid smoke
1 1/2 teaspoons prepared yellow mustard
1 1/2 teaspoons table salt
1 teaspoon hot sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
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, saute onion in 1 tablespoon olive oil until soft, about 5 minutes. Add garlic and continue sauteing for about 30 seconds or until fragrant.
Place drained raisins, onion-garlic mixture, balsamic vinegar and remaining tablespoon olive oil into blender. Puree until smooth.
In the same saucepan you sauteed onions in (you don't have to clean it), add pureed mixture and the rest of 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.
(Cathy Pollak owns a vineyard and winery in the Willamette Valley of Oregon, and she shares her love of food and wine at www.noblepig.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics and love. www.oneforthetable.com.)
