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A slightly sweet, mustard-based barbecue sauce popular in South Carolina for use when grilling or roasting chicken and pork. Recipe is for a mild version - with an optional Hot version. If you like really browned chicken, start basting early; otherwise, baste frequently after the first 30 minutes of grilling. For crockpot BBQ, add 1 cup of sauce the crockpot with boston butt, and cook until very tender. Chop pork, place in buns, and serve with extra sauce.(serving=1/4 cup)
- 473.18 ml apple cider vinegar
- 354.88 ml prepared mustard
- 170.09 g can tomato paste
- 354.88 ml Splenda granular or 354.88 ml granulated sugar
- 29.58 ml molasses
- 236.59 ml water
- 4.92 ml Worcestershire sauce
- 4.92-9.85 ml onion powder or 118.29 ml finely minced onion, sauteed
- 14.79 ml paprika
- 4.92 ml salt
- 4.92 ml ground black pepper
- 1.23 ml cayenne pepper
- 0.59 ml ground cinnamon
- 0.59 ml ground cloves
- 1.23 ml garlic powder
OPTIONAL Add for HOT Version of Sauce
- 1.23-1.87 ml cayenne pepper (optional)
- 2.46-3.69 ml crushed red pepper flakes (optional)
- 9.85-14.78 ml louisianna hot sauce (optional)
- In saucepan, whisk together all dry ingredients.
- Add mustard, tomato paste, and molasses.
- Slowly add vinegar, whisking till blended.
- Add water and whisk to blend.
- Heat over medium-low heat till hot; lower to simmer and simmer 30-45 minutes.
- Cool, then pour into glass bottle or other non-reactive container.
- Refrigerate, if desired.
- Our favorite way to use this sauce (1) poured over chopped pork on buns or (2) to baste bone-in chicken when grilling.
- The sooner you baste, the more browned the chicken gets, and we like it browned and charred (not burned), so we baste early and frequently.