Tuesday, May 22, 2012

Encore: Homemade Barbecue Sauce

In honor of National Barbecue Month, here's a post from Memorial Day five years ago.  If you're planning a grillfest this weekend, take the time to make this sauce from scratch.  It's definitely worth the effort.
I'm not opposed to bottled barbecue sauce. Especially a good one like Stubb's or even KC Masterpiece. They're convenience products that I use often--whether in the slow cooker with chicken or when I'm just throwing a couple of pork chops on the grill.

But it's Memorial Day weekend and the mega-smoker is out, so the occasion calls for something a little more special. This is a great barbecue sauce that's easy to make. If you're feeling generous, double the recipe and send your guests home with bottles of their own.

Brown Sugar Barbecue Sauce
From Cooking Light magazine.
Makes 2 cups

1 1/2 cups no salt-added tomato sauce
2/3 cup packed dark brown sugar
3 tablespoons cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons paprika (Use Spanish smoked paprika for even more smoky flavor.)
1 teaspoon onion powder
2 teaspoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1 (6-ounce) can tomato paste

Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.

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