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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (13g) Recipe makes 64 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 28 | ||
| Calories from Fat 13 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 51mg | 2% | |
| Potassium 39mg | 1% | |
| Total Carbohydrate 4.0g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 3.7g | ||
| Protein 0.1g | 0% | |
Camie's Sweet and Spicy Special BBQ Sauce
By: Cuistot
Jun 17, 2008
I've been making this BBQ sauce for years and I finally wrote down the recipe at my oldest instance. This sauce is thin, somewhat sweet with a little kick at the end. I use this to marinade our ribs as well as for basting, dipping etc.
SERVES 64 , 2 pints
Ingredients
- 1 cup brown sugar
- 1/2 cup butter
- 1/4 cup water
- 15 ounces tomato sauce
- 1 tablespoon worcestershire sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground dry mustard
- 1 pinch salt
Directions
1
in a medium sauce pan over medium heat mix butter, brown sugar and water. Bring to a boil stirring frequently. Boil to 250* not quite hard ball stage.2
reduce heat to a simmer and add tomato sauce. The sugar mixture may seize depending on the temperature of the tomato sauce. That's fine, just stir until the sugar mixture dissolves.3
add the rest of the ingredients and let simmer 10-20min stirring occasionally. Flavors will develop as it sits.4
If you want a thicker sauce cook the butter and sugar longer, but keep a close eye on it so it doesn't burn. It'll thicken up in the fridge.5
Refrigerate till ready to use, will keep several weeks in the fridge.6
I usually make large batches of this and can it.7
Serving size is 2 tbls and this makes approximately 2 pints. or 4 cups.
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- Course > Condiments, etc. > Marinades & Rubs
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- Preparation > Time to Make > < 30 mins
- Preparation > Simple
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- Occasion > Gifts
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Sharon123
On Jul 21, 2008
Mmmmm, very nice flavor! I halved the recipe, used margarine and real garlic. I am a wimp too, so used just a pinch of cayenne. Thank you for posting! :lol:
From: Aaliyah&Aaron's mum
On Jul 14, 2008
This is absolutely DELICIOUS! We LOVED it! It's sweet yet got a nice kick to it! I did simmer it for slightly bit longer since I wanted it to thicken up a bit. I used it to make Sydney Mike's Canadian Firefighter's Meatloaf. Thank you, Cuistot, for sharing this wonderful recipe, this is definitely a keeper! 
From: Michelle_My_Belle
On Jul 13, 2008
I know is says "spicy" in the name but I'm a wimp lol, I cut back to 1/4 tsp cayenne pepper and it still had a nice kick to it for me. I made this last night, It wasn't overly watery or anything but I took out about a 1/4 (maybe a cup?) of it and thickened the rest with some cornstarch so I could leave the other part thinner, and let the flavors meld in the fridge overnight, 1/4 unthickened with the chicken, and the rest in a bowl. Today it was nice and thick and smelled wonderful as I brushed chicken in the broiler with it. I had just enough to glaze nicely and still serve some heated up on the side. Tasted good on mashed potatoes too! lol. You have a lucky family
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