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BBQ Sauce |
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 This BBQ Sauce recipe is adapted from a recipe in Jane Butel's BBQ
book, Finger Lickin' Rib Stickin' Great
Tastin' Barbecue. I've omitted the
jalapeño peppers from the recipe, and I’ve made several other changes. BBQ
Sauce 2 T. Dry
mustard 32 oz. Tomato
paste 3 qts. Hot
water 2 ¼ c. Granulated
sugar 3 c. Brown
sugar 16 oz. Beef
broth 12 oz. Liquid
smoke 2 T. Chili
powder ·
To
avoid lumps, use a large bowl (or the crockpot), and electric mixer to blend
the mustard and tomato paste with all 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. 2/28/2021 5:30 PM |
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