Barbecue Sauces, Rubs, and Marinades--Bastes, Butters & Glazes, Too by Steven Raichlen

Author:Steven Raichlen [Raichlen, Steven]
Language: eng
Format: azw3, epub
Publisher: Workman Publishing Company
Published: 2017-05-02T04:00:00+00:00

Sweet-and-Smoky Barbecue Sauce

yield: Makes 5 cups

TRY THIS!

Use as you would any barbecue sauce, that is to say, brushed on pork, ribs, and chicken toward the end of cooking and poured freely at the table.

Ask most Americans to describe the perfect barbecue sauce and they’ll invoke a thick sweet red ketchup-based sauce with a zing of vinegar and a whiff of liquid smoke. In short, the sort of sauce Kansas City barbecue buffs have slathered on ribs and briskets for decades. The following recipe comes from the Kansas City Barbecue Society. (Motto: “Barbecue—it’s not just for breakfast.”)

INGREDIENTS

6 tablespoons packed dark brown sugar

½ cup cider vinegar

¼ cup molasses

¼ cup honey

¼ cup Worcestershire sauce

2 tablespoons dark rum

2 tablespoons yellow mustard

1 tablespoon liquid smoke

1 tablespoon chile powder

2 teaspoons freshly ground black pepper

2 teaspoons garlic powder

1 teaspoon ground allspice

¼ teaspoon ground cloves

4 cups ketchup

Coarse salt (sea or kosher) and freshly ground black pepper

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