This is a versatile BBQ sauce that is delicious on grilled meats and added to pulled pork, chicken or beef. Recipe is suitable for canning
BBQ Sauce
Ingredients:
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1/2 c. brown sugar
1 c. cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon yellow mustard
2 tablespoons honey
2 cups tomato ketchup
2 Tbls 14-spice dry rub mix (recipe to follow)
Directions:
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Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.
*VARIATIONS:
--Sweet and Tangy. Use the original recipe described above.
--Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce.
--Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want).
14-Spice Dry Rub:
Ingredients
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- 1/2 cup dark brown sugar
- 1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
- 1/4 cup paprika (sweet Hungarian)
- 1/4 cup smoked paprika (Spanish)
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon celery salt
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 1 tablespoon rubbed dried sage
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground mace
- 1/8 teaspoon ground cloves
- Mix all the ingredients in a bowl. Store in an airtight container.
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