Reuben's Barbecue Sauce
Why I Love This Recipe
I have been making this sauce for over 25 years and it is always a hit with everyone.
NOTES:
1. If you have a small blender, combine the water, onion, & garlic and blend. Otherwise, mince the onion and garlic without the water.
2. When preparing Barbecue on the grill, DO NOT use any sauce until the last 20-30 minutes of cooking. The sauce will burn.
3. Before cooking any kind of pork, prepare the meat by rinsing under running water, dry with paper towel. Place meat in a large plastic bowl and sprinkle with vinegar. Then, apply a moderate amount of salt and black pepper over all surfaces. The salt & pepper will flavor the meat and the excess will have cooked off by the time it is done. (See my recipe for mopping sauce after you start grilling.)
I use a Big Green Egg to cook all my grilled meats and vegetables. It can maintain a lower temperature for hours and prevents burning like some other grills. I normally cook pork ribs for 3-4 hours and they are great.
Ingredients You'll Need
24 oz ketchup
4 ounces prepared mustard
1 cup apple cider vinegar
1 teaspoon black pepper
1 teaspoon crushed red pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 stick butter
1 teaspoon salt
3 tablespoons brown sugar
2 tablespoons honey
1 tablespoon liquid smoke flavoring
1 tablespoon Worcestershire sauce
4 ounces Coke (regular)
4 ounces orange juice
1 large orange -- scored several times
1 large lemon -- scored several times
1/2 small onion -- minced
1 clove garlic
4 ounces water
1 teaspoon Habanero sauce (Optional)
3 ounces whiskey
Directions
Mix the ketchup and mustard together first, otherwise it will not blend. In a large saucepan, heat the vinegar with all of the dry spices. allow to simmer for 5 minutes. Add the ketchup/mustard mixture. When sauce is hot all all other ingredients and cook over medium heat stirring until boiling and then simmer for 30 minutes stirring occasionally. Press the orange and lemon with a wooden spoon to get the juice and then discard the remainder. Add the whiskey and mix well. Put in jars, cool, and keep refrigerated unless you are using it immediately.
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NOTES : 1. If you have a small blender, combine the water, onion, & garlic and blend. Otherwise, mince the onion and garlic without the water.
2. When preparing Barbecue on the grill, DO NOT use any sauce until the last 20-30 minutes of cooking. The sauce will burn.
3. Before cooking any kind of pork, prepare the meat by rinsing under running water, dry with paper towel. Place meat in a large plastic bowl and sprinkle with vinegar. Then, apply a moderate amount of salt and black pepper over all surfaces. The salt & pepper will flavor the meat and the excess will have cooked off by the time it is done. (See my recipe for mopping sauce after you start grilling.)
I use a Big Green Egg to cook all my grilled meats and vegetables. It can maintain a lower temperature for hours and prevents burning like some other grills. I normally cook pork ribs for 3-4 hours and they are great.
