BBQ Sauce - Using #15 Rub - Good on Chicken and More Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 c. Brown Sugar
1/3 c. Molasses
1 c. cup Cider Vinegar
2 tablespoons Worcestershire sauce
1 tablespoon Yellow Mustard
2 tablespoons honey
2 cups Ketchup
2 teaspoons Liquid Smoke
2 tablespoons dry rub #15
1 teaspoon Cayenne Pepper
FOR VARIATIONS*:
Cayenne pepper
Liquid Smoke
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Directions: |
Directions: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).
--Monica's favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke.
CAN IT: This recipe is suitable for water-process canning as long as you don't decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4" head space. Process half and full pints for 20 minutes in boiling water canner. |
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Personal
Notes: |
Personal
Notes: Good on BBQ Chicken snd More
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