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A spicy, sweet-tart sauce used to baste barbecued foods; also used as an accompaniment after the food is cooked. Traditionally made with tomatoes, onion, mustard, garlic, brown sugar and vinegar. Sugar is an important ingredient because it allows the sauce to caramelize during cooking, sealing in the juices. Barbecue sauce varies by region:
Kansas City: Thick, red-brown, tomato, molasses
North Carolina: Mustard, vinegar, black pepper
Alabama: White mayonnaise base
Arkansas: Thin vinegar-tomato base, spiced with pepper, sweetened slightly with molasses
Texas: Tomato base, hot chiles, cumin, less sweet
Season: available year-round
|Calculated for 1 cup (8 fl oz)|
|Amount Per Serving||%DV|
|Calories from Fat 6||(1%)|
|Total Fat 0.7g||1%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.4g|
|Trans Fat 0.0g|
|Total Carbohydrate 90.6g||30%|
|Dietary Fiber 1.5g||6%|