Down-Home Barbecue Sauce

(Paul Kirk's Championship Barbecue Sauces) This sauce is great, warm or chilled, as a finishing or dipping sauce for pork of any kind (it's also good on chicken). 2 Tablespoons chili powder 2 Tablespoons black pepper 2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon salt ½ teaspoon cayenne 1 32-ounce bottle of ketchup] ½ cup prepared yellow mustard ½ cup cider vinegar 1 cup brown sugar 2 Tablespoons Worcestershire sauce 2 Tablespoons soy sauce 1 Tablespoon liquid smoke Combine the chili powder, black pepper, cinnamon, allspice, salt, and cayenne in a nonreactive saucepan. Blend in the ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, soy sauce, and liquid smoke. Make sure that the ketchup is blended in well. Bring the mixture to a boil. Reduce the heat and simmer for about 30 minutes, stirring occasionally. This sauce will keep for several weeks in an airtight jar in the refrigerator.


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