Tuesday, March 9, 2010
BBQ Sauce
The Best BBQ Sauce
2 c. Ketchup
2 c. Tomato Sauce
1 1/4 c. Brown Sugar
1 1/4 c. Red Wine Vinegar
1/2 c. Unsulphured Molasses
2 T. Butter, cut into small pieces
4 t. Hickory Flavored Liquid Smoke
1/2 t. Onion Powder
1/2 t. Garlic Powder
1/4 t. Chili Powder
1 t. Paprika
1/2 t. Celery Seed
1/4 t. Ground Cinnamon
1/2 t. Cayenne Pepper
1 t. Salt
1 t. Pepper
In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbeque sauce is used.
Once cooled, the sauce can be frozen.
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