Wednesday, August 25, 2010

Barbecue Sauce

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cups unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper
In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, preferably more, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). 
Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.
*I used this to make pulled pork sandwiches.  My expectations may have been a little high--I was expecting everyone at my table to drool over dinner, husband volunteer to wash all the dishes, children happily put themselves to bed because their bellies were deliciously full--it didn't happen that way.  I still liked it though, and will use this again.

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