Southern Barbecue Sauce

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!!

• Ready In: 1 hr 40 mins
• Yields: 1 Quart

Ingredients

• 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

1. Combine all ingredients in a heavy kettle (or use a diffuser if using a stainless steel pot).
2. Simmer gently for 1 1/2- 2 hours--watch the heat carefully, because the sauce will burn if heat is too high.
3. Sauce will cook down in volume& gradually thicken--you can stop the process when it reaches your desired consistency.