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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.
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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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