Mr. Ham's Sweet Brown and Red Barbecue Sauce
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
  1. 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.)
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.