Prep 10 mins
Cook 30 mins
This sauce won third place in the Tomato Based BBQ sauce competition at the New Hampshire State BBQ Championship in Portsmouth, NH on July 24, 1999. I found this at mass recipes online sounds great.
- 1⁄4 cup dark brown sugar
- 1⁄4 cup turbinado sugar
- 1⁄2 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup cheap yellow mustard
- 1 tablespoon gerhard's chili powder
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon ground mace
- 1 tablespoon honey
- 1 cup ketchup
- 1 cup tomato puree
- 1 tablespoon sorghum molasses
- 1 tablespoon sweet Hungarian paprika
- 1 tablespoon burnt sugar, for color ((caramel)
- 1 (6 ounce) can pineapple juice
- In a large saucepan, combine all the sauce ingredients.
- Heat over medium, stirring well to mix and dissolve the spices.
- Reduce the heat and simmer the sauce, uncovered, for 30 min., stirring occasionally.
- Place sauce in an open, shallow bowl inside the smoker for about 2 hours.
- Yield: 1 quart.
My friends and I love this recipe. If you can get a picky little 12 year old to eat this recipe youknow you have a winner.
Tonight I added garlic cloves and mustard with mild pepper chips in it in placeof the cheap yellow mustard.
Needless to say I had to make two batches butit goes over well with this house. Ihave had this recipe for about two years andit does work on porkchops an item people say is tough to raise with bbq sauce