Try sweet and spicy sauce on pork spareribs too.
Cook Time: 1 1/2 hours
2 tablespoons olive oil
1 large onion, choppe
(15 ounces each) tomato sauce
1 cup red wine vinegar
cup light molasses
1/4 cup Worcestershire
1/3 cup packed
3/4 teaspoon ground red pepper (cayenne)
chickens (3 1/2 pounds each), each cut into quarters, skin
removed if you like
1. In 10-inch skillet, heat olive oil over medium heat. Add
onion and cook until tender, about 10 minutes. Stir in tomato
sauce, vinegar, molasses, Worcestershire, brown sugar, and
ground red pepper; heat to boiling over high heat. Reduce heat
to medium-low and cook, uncovered, 45 minutes or until sauce
thickens slightly. If not using sauce right away, cover and
refrigerate to use within 2 weeks.
2. Reserve 1 1/2
cups sauce to serve with grilled chicken. Place chicken
quarters on grill over medium heat; cook 20 to 25 minutes,
turning chicken once. Generously brush chicken with some of
the remaining barbecue sauce; cook 20 minutes longer, turning
pieces often and brushing with sauce frequently until juices
run clear when chicken is pierced with tip of knife. Serve
with reserved sauce.
Each serving with skin:
About 500 calories, 42 g protein, 34 g carbohydrate, 23 g
total fat (6 g saturated), 158 mg cholesterol, 755 mg
Each serving without skin: About 395
calories, 39 g protein, 34 g carbohydrate, 13 g total fat (3 g
saturated), 114 mg cholesterol, 750 mg sodium.