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Spices/Sauces/Rubs | |
| 1½ cups (355 ml) ketchup, such as Simply Heinz 3 tbsp (45 ml) cider vinegar 2 tbsp (30 ml) Worcestershire sauce ¼ cup (60 g) packed light brown sugar 1 tsp smoked paprika 1 tsp granulated garlic 1 tsp chili powder 2 tsp (5 g) onion powder ¼ to ½ tsp cayenne pepper (depending on how much of a kick you prefer) 3 tbsp (60 g) molasses 2 tsp (8 g) prepared yellow mustard | |
| In a medium-sized saucepan, combine all the ingredients and bring it to a gentle boil over medium heat, stirring to dissolve the sugar. Lower the heat to low and simmer until it’s slightly thickened, 15 to 20 minutes, stirring frequently. Let the sauce cool, transfer it to a jar and store it in the refrigerator for up to a month. In some parts of Texas, they ridicule the use of BBQ sauce, yet in other parts you’ll find a tomato-based sauce with a hint of zing. My version is a spicy and tangy sauce that draws bold flavor from chili powder, pepper, garlic, vinegar and Worcestershire sauce, balanced against a subtle sweetness. The finished sauce has a deep reddish-brown color, and is somewhat thinner in texture, which makes it great for mopping meats during cooking, yet versatile enough to use as a finishing sauce. Makes About 2 Cups | |
Unrated | |
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