Recipe by Goffie
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!!
Top Review by Diamond D
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!
- 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
Directions See How It's Made
- 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.