“A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar.” - by TasteKing
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.
Nutrition
Amount Per Serving (16 total)
- Calories
- 75 cal
- 4%
- Fat
- 0.2 g
- < 1%
- Carbs
- 17.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This recipe is excellent!! I have used it on pork, chicken and hamburgers. My grandson is allergic to corn syrup, so I left it out and added just a bit more brown sugar and molasses. VERY GOOD. Th..." See moreis is the only bbq sauce I have made that he has liked. ENJOY"
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