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Home >> Sides, snacks, rubs, sauces & marinades
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Thick & sticky barbecue sauce
From the Kitchen of the 225 Club

We found the base for this recipe in one of our favorite cookbooks, “Dr. BBQ’s Big-Time Barbecue Cookbook” by barbecue champion Ray Lampley (St. Martin's Press, 2005). We like it because it really lives up to its billing as thick & sticky. All that molasses -- you need some sweetness in a good barbecue sauce -- will do that for you.
 
It was a fantastic start (and a great cookbook), but didn’t have enough giddy-up for our tastes, so we added a few extra spices, including the smoked paprika, cayenne and a double portion of ground black pepper. It’s a great sauce to brush on your barbecue beef or pork -- even hamburgers -- a few minutes before the meat is done cooking.
  • 2 cups ketchup
  • 1 cup dark molasses
  • ½ cup white vinegar
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or plain paprika)
  • 1 teaspoon cayenne
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ teaspoon mace
  • ¼ teaspoon liquid smoke (optional)
Combine all ingredients in saucepan over low heat. It does not need to boil; as soon as the molasses dissolves, it’s ready to go. Cover tightly in a glass or plastic container and store in the refrigerator for up to one month.

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