Barbeque Sauce

For Father’s day this year, we decided that ribs sounded great. To go along with those, and the pork butt Chris’ parents made, we decided to try our hand at barbeque sauce again. Past efforts have been less than impressive, but this recipe, found here, is a great base, although we found it to be slightly sweeter than we preferred. In light of that, here is our current modified version of the sauce.

1 cups ketchup
3 cups tomato sauce
3/4 cups dark brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
2 teaspoon garlic powder
2 teaspoon onion powder
1/4 teaspoon chili powder
2 teaspoon Smoked paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon Worcestershire sauce

Combine ingredients in a medium saucepan. Bring to a boil, stirring frequently to prevent burning. Lower heat to maintain a simmer, and let simmer 15-20 minutes until thickened. Remove from heat, and allow to cool slightly before tasting and adjusting seasoning. Store in refrigerator.

This sauce had a great consistency, and although the original recipe was sweeter than we prefer, the flavor was still the nice sweet/sour/spicy notes that we like in our barbeque sauce.


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