Carolina BBQ Gold Sauce
- Reviews 3
Ready In: 45 mins
Serves: 16
Yields: 1 quart
Ingredients
- 2 cups apple cider vinegar
- 1 1⁄2 cups prepared mustard
- 1 (6 ounce) can tomato paste
- 1 1⁄2 cups Splenda granular or 1 1⁄2 cups granulated sugar
- 2 tablespoons molasses
- 1 cup water
- 1 teaspoon Worcestershire sauce
- 1 -2 teaspoon onion powder or 1⁄2 cup finely minced onion, sauteed
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon garlic powder
OPTIONAL Add for HOT Version of Sauce
- 1⁄4-3⁄8 teaspoon cayenne pepper (optional)
- 1⁄2-3⁄4 teaspoon crushed red pepper flakes (optional)
- 2 -3 teaspoons louisianna hot sauce (optional)
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off