Master Class Barbecue Sauce

"Got this off the web somewhere and modified it. It's the best barbecue sauce we've ever had, hands down! Adjust the cayenne to taste, we like it HOT!"
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
50mins
Ingredients:
14
Yields:
6 cups
Serves:
12
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ingredients

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directions

  • Combine all dry ingredients in a nonreactive saucepan. Blend in the vinegar, honey, Worcestershire sauce, and the soy sauce. Bring the mixture to a boil.
  • Stir in the ketchup, being careful that the mixture doesn't pop and splatter. Reduce the heat and simmer for 30 minutes, stirring occasionally.
  • If canning, pour sauce into warm sterilized jars and process in a water-bath canner for 5 minutes. Otherwise, put into containers with tight-fitting lids and store in refrigerator.

Questions & Replies

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Reviews

  1. twissis
    Made for Spring PAC 2010, this BBQ sauce deserves its *Master Class* name-tag in all ways as its combo of sweet, tart & spicing works to perfection. I assure you this is high praise from this lover of BBQ who in past yrs enjoyed eating some of the best BBQ found in the Dallas, San Antonio & Austin areas. Even allowing for my BBQ passion, 6 cups is a lot of BBQ sauce for 2 people .. but it was easily reduced to 1 1/2 cups. My orig intent was to use it on spare ribs, but they were sold out at our grocery store .. so I used it as an ingredient in Recipe #378290 & as a sauce atop bacon-flavored bologna slices. Served w/potatoes & a cucumber salad, I felt home again in Texas. Thx for sharing this excellent recipe w/us. Yum! :-)
     
  2. Chef Lanibobonnie
    I am as picky about BBQ sauce as anyone can be and this is the absolute best!! Now if I could only find a bottled one that compares I could be lazy on non special occasions. I am sure that I have tried at least 30 bottled ones and none compare. I loved Whole Foods Zesty Red BBQ sauce and they discontinued it.....story of my life :)
     
  3. Helen S.
    I made this today to use on spareribs. It made a big batch so I will use it for many other kinds of meat too. I substituted some chili sauce and tomato sauce and part ketchup because I was low on ketchup. I halved the chili powder and thought that was enough for us. It was very good and I will make this again and again. Thanks for a great recipe.
     
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RECIPE SUBMITTED BY

I'm a 48 year old newlywed, just married June 7, 2008. We have 15 and 17 year old boys who are very grateful for my cooking abilities! We live in a small lake community about an hour outside of Dallas, and wouldn't trade Country Life for anything. I'm an accountant for a large commercial real estate firm in downtown Dallas, but on the weekends we travel all over the state and participate in the CASI (Chili Appreciation Society International) chili cookoffs and raise money for charity. It's a great way for us to do something together, and we've met tons of fun people. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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