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Mr. Ham's Sweet Brown and Red Barbecue Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients


1 1/3 cups Blackstrap Molasses

1 1/3 cups loosely packed brown sugar

1/2 cup pure cane sugar

1/3 cup Red Raspberry vinegar

1 - 15 oz. can of Hunt's tomato sauce

2 1/2 tablespoons Cholula Chili Garlic hot sauce

10oz Hunt's tomato paste

1 cup honey

2/3 cup apple cider vinegar

6 cups Heinz tomato ketchup

2 cups Annie's Naturals Organic ketchup (thicker than Heinz)

1/2 cup corn syrup

1 level teaspoon Pete's House Blend coffee grounds

1/4 cup Marinelli's Apple Juice

2 tablespoons Pomegranate Juice Concentrate

1/2 cup Chimay Ale (Peres Trappistes)

1 teaspoon celery salt

1/2 teaspoon paprika

1 1/2 teaspoon garlic salt

2 teaspoons onion powder

1 tablespoon dried minced onions

1 1/2 tablespoons Chipolte chile pepper

1 teaspoon Cayenne pepper

1/2 teaspoon freshly ground pepper

2 tablespoons ground rosemary

1/2 teaspoon ground oregano

1/4 teaspoon ground cinnamon

1 teaspoon basil leaves

1 teaspoon salt

3 LARGE cloves freshly pressed garlic
4 tablespoons drippings from wood smoked pork


It's not absolutely essential that you use the same ketchups I do. I initially made a batch with Heinz and the overall sauce was a bit thin. I found that adding the thicker ketchup created the perfect texture. I think adding just the thicker ketchup would make the overall sauce too thick. So this is how I make it. If you have your own recipe for ketchup or want to substitute, fine. The overall thickness of the sauce should be such that if you put it in a spoon and pour it, it takes a moment for the sauce to pour off.)


Pairs Well With


Notes

For some reason, making barbecue sauce puts me in a zen space. I go sort of Forest Gump / Rainman and I have honed in on this sauce, which I believe to be close to perfect.

I recommend you do this and bottle it, because once you make this, it'll be so delicious that you'll want to use it on everything. I store the sauce in caraffs.

The sauce has a very complex flavor, starting out sweet, having a very nice tang, then with a gentle kick. Unreal on ribs.

I promise you, it will curl your toes.

I made this in a huge bowl in a big batch, so the portions are large... Reduce it proportionately if you want, but trust me that if you make this in a big batch, you'll be using it all the time.

I am going to try this just as soon as I can. Question, are the ingredients heated together? Or simmered? Thanks, Pops

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