"the Frugal Gourmet's" Southern Barbecue Sauce

This is the only barbecue sauce I use for "Pulled Pork" barbecue. From Jeff Smith's first cookbook, "The Frugal Gourmet", 1984 One recipe is enough for about 10 lbs. of meat. It keeps well in a jar in the fridge. If you don't have liquid smoke, try adding some smoked paprika.

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

Ingredients

• 3  cups beef broth (or 3 cups water and 3 beef bouillon cubes)
• 1 (6 ounce) can tomato paste
• 1  teaspoon salt
• 1⁄2 cup granulated sugar
• 1⁄4 cup brown sugar
• 1⁄2 cup prepared yellow mustard
• 1⁄4 cup white vinegar (cider will do, also)
• 1⁄8 cup liquid smoke
• 1⁄2 cup Worcestershire sauce
• 1⁄2 teaspoon crushed red pepper flakes
• 1  tablespoon chili powder

Directions

1. Combine all ingredients in a large saucepan.
2. Simmer SLOWLY uncovered, stirring occasionally, until thickened.
3. (approx 1 1/2 to 2 hrs.) (Watch it closely because it will burn if your heat is too high).