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Thick & sticky barbecue sauce
From the Kitchen of the 225 Club
Cold, Hard Football Facts for July 15, 2005
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.
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2 cups ketchup
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1 cup dark molasses
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½ cup white vinegar
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1 teaspoon chili powder
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1 teaspoon paprika
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1 teaspoon onion powder
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1 teaspoon garlic powder
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1 teaspoon smoked paprika (or plain paprika)
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1 teaspoon cayenne
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1 teaspoon freshly ground black pepper
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½ teaspoon allspice
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½ teaspoon cinnamon
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½ teaspoon mace
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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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