In the United States, there are a variety of kinds of barbecue (BBQ) sauce from different locales in the country.
Preparation Time: 1:00
Categories: American, Sauces
The BBQ sauce recipe here is a Kansas City style sauce, a thick dark brown to red, sweet, tomato and molasses based sauce. This is really a very good sauce. Try it. You'll probably want to make a double recipe. I like to use it on Pork Spare Ribs (How to Cook Great Ribs).
Note that sweet sauces that have high sugar content should not be applied before cooking when using high-heat cooking methods, like grilling. The sugar in the sauce will burn and you'll have a crispy black coating on your meat.
1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring the mixture to a boil, then reduce heat and simmer uncovered until reduced by half. This may take quite some time. Just keep simmering it until it becomes thick.
3. Cool, then store in a covered container in the refrigerator overnight to allow the flavors to blend. After this you can store the sauce in the refrigerator just as you would purchased barbecue sauce.
Makes 3 cups
This sauce is what you will find in most North Carolina restaurants that advertise "Lexington Style Barbecue". Lexington style barbecue is pulled pork, served with the sauce, often called "dip", on the side.
Texas Pete's Hot Sauce is made in northwest Winston-Salem, North Carolina, and so I use it in this recipe. You could substitute some other brand, but I don't recommend it.
Combine all ingredients mixing well. Allow to stand, at least over-night, for the flavors to combine. Use liberally on pulled pork.
This site is protected by copyright and trademark laws under US and International law. © 2002-2017 M. Craig Weaver All rights reserved.
Rendered: Tuesday April 25 2017
My opinions are not regulated by any recognized authority - I am neither competent nor authorized to dispense advice of any kind. It is probably best to ignore me.