I’m a picky barbeque sauce person, so once I came up with this recipe, I never went back to the bottled stuff. This recipe can be doubled (or tripled) and refrigerated for future use. I have been known to fill a large jar of it. Or two.
Combine all ingredients in saucepan and cook on medium heat, stirring constantly.
Bring to simmer and reduce heat to low. Continue stirring over low heat until sauce is consistent and there are no lumps.
Let sauce cool. Can be refrigerated for later use or used immediately.
Sauce can be used as a marinade for steaks, ribs, pork chops or chicken. You can also baste your meat with this sauce as it’s being cooked, or you can use it as a dipping sauce as well.
* Real maple syrup is far better in this recipe than your typical pancake syrup. I’ve used it in a pinch, but the taste of the real stuff just can’t be beat.
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Excellent Barbeque sauce with just a little tweeking. It is now our favorite! (tweeking involved making larger quanties so more ketchup and adjusting spices and added some apple juice if it gets a bit too thick.
No need to buy sauce when it’s this easy to make!
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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