Prep 10 mins
Cook 1 hr 30 mins
This is easy to make -- the most discriminating barbecue fans rave about this sauce ! This is an adaptation from Jeff Smith (The Frugal Gourmet). This sauce terrific with baby back ribs--I typically serve this sauce with slowly smoked baby back ribs -- then dip each rib in this warmed sauce just before serving. True to the southern tradition of barbecue, this sauce is not meant to be added during grilling---but, hey, you're the chef! You can apply this to your grilled meat during the last 15 minutes of cooking. I make a large batch (can easily be doubled) because it freezes well. Cut the chili flakes in half (or omit) if you have a low tolerance for spicy food. July 10, 2009: A reviewer has stated I plagiarized this recipe; as you can see above, I have ALWAYS attributed the recipe to Jeff Smith, also known as The Frugal Gourmet; I further stated this version to be an adaptation---the reviewer correctly indicates that the mustard & beef stock are the only things changed. The reviewer correctly states this recipe doesn't make one quart. Next time I make it, I'll correct the estimated yield. As a writer and know plenty about what plagiarism is (and isn't). Apparently, the reviewer doesn't. Got my hackles up on this one!!
- 1 teaspoon salt
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar
- 3 cups beef stock (preferably low-salt)
- 1⁄2 cup Dijon mustard
- 1⁄4 cup white vinegar
- 1⁄8 cup liquid smoke
- 1⁄2 cup Worcestershire sauce
- 1 cup tomato paste
- 1⁄2 teaspoon crushed red chili pepper flakes
- 1 tablespoon chili powder
- Combine all ingredients in a heavy kettle (or use a diffuser if using a stainless steel pot).
- Simmer gently for 1 1/2- 2 hours--watch the heat carefully, because the sauce will burn if heat is too high.
- Sauce will cook down in volume& gradually thicken--you can stop the process when it reaches your desired consistency.
This is typical plagiarism! The only thing changed is the type of mustard used and the addition of (preferably low-salt) to the beef stock! I have been using Jeff's ORIGINAL RECIPE since I purchased his original The Frugal Gourmet way back in 1984 and it never has and never will make 1 quart! It makes about 1/2 of a quart after it has simmered for the 1 to 1 1/2 hours! I'm sure The 'Frug' is rolling in his grave!