Sweet and Smoky Barbeque Sauce

Sweet and Smoky Barbeque Sauce

5 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
ALLY71
Recipe by  ALLY71

“Use this toward the end of cooking as you would for any BBQ meat such as pork, ribs, or chicken. I have even used it on beef and hamburgers, sausages, hot dogs, or anything you want, for the most part. I use it on everything from ribs to roasts to hamburgers to hot dogs. Even goes good with a good old classic grilled cheese sandwich. This is a great all-round BBQ sauce. Use right away or cool to room temperature, transfer to jars or containers, and refrigerate. The sauce will keep for several months in the fridge.”

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Ingredients

Adjust Servings

Original recipe yields 40 servings

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Directions

  1. Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
  2. Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

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Reviews (5)

Rate This Recipe
Patty M
3

Patty M

I made this as directed with all the ingredients as listed. I, too, felt adding the ketchup after everything else was blended helped. The red pepper was a bit too spicy for me but exactly right for the hubby. Will definitely make this again and will half the red chile pepper.

Mclifford973
3

Mclifford973

I enjoyed this recipe. I think the most important part is the simmering before adding the ketchup. That really helped the flavors. I will do that again. I do like the heat and smokiness of a chipotle or chipotle sauce in BBQ so I may exchange the liquid smoke next time. This is a good starting point and excellent method.

Bobby Hamila Jr.
0

Bobby Hamila Jr.

i am throwing a huge party and making a ton of pulled pork.. i see that this recipe makes 40 servings... not sure how much that actually is .... I'm looking to make about a gallon... any input for me as how to adjust the recipe to make about that much

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Nutrition

Amount Per Serving (40 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 12.4 g
  • 4%
  • Protein
  • 0.6 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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