Recipes
This BBQ Sauce recipe is from Jane Butel's BBQ book, Finger Lickin' Rib Stickin' Great Tastin' Barbecue. I've omitted the jalapeņo peppers from the recipe, and made several other minor changes to quantities, but this recipe is close to the one in the book.
| 2 c. |
|
Yellow mustard |
| 4 c. |
|
Tomato paste |
| 3 qts. |
|
Hot water |
| 2 1/4 c. |
|
Granulated sugar |
| 1 1/2 c. |
|
Brown sugar |
| 2 c. |
|
Beef broth |
| 1/2 c. |
|
Apple cider vinegar |
| 1 c. |
|
Liquid smoke |
| 2 c. |
|
Worcestershire sauce |
| 2 T. |
|
Chili powder |
- To avoid lumps, use a blender to blend the mustard and the tomato paste with some of the water.
- Put the blended mixture and everything else into a crockpot. Stir. Cook on low temperature, uncovered, for at least 24 hours, the longer, the better. Note that the longer it cooks, the more will be lost to evaporation.
- If there are lumps in the sauce, use a whisk periodically during the cooking process to remove the lumps.
