No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 331g Recipe makes 1 1/2 cups)
Calories 328
Calories from Fat 9		(3%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1350mg		56%
Potassium 1647mg		47%
Total Carbohydrate 78.3g		26%
	Dietary Fiber 3.1g	12%
	Sugars 59.0g
Protein 3.0g		5%
how is this calculated?

Vanilla Barbecue Sauce

Recipe #180520 | 25 min | 25 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Oolala
Aug 3, 2006

From Newsday's Parents & Children, June/2006 from Steven Raichlen's "Raichlen on Ribs" cookbook. Sounds interesting and delicious but haven't tried it yet. Guessed yield and time to make!

1 1/2 cups (change servings and units)

Ingredients

1 cup tomato sauce
1/4 cup molasses
1/4 cup distilled white vinegar
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
2 tablespoons Dijon mustard
1-2 teaspoon Tabasco sauce
1 1/2 teaspoons liquid smoke
1 teaspoon vanilla extract
kosher salt, to taste
ground pepper, to taste

Directions

1
Combine tomato sauce, molasses, vinegar, Worsestershire sauce, brown sugar, mustard, Tobasco, liquid smoke, vanilla extract and 1/4 teaspoons each of salt and pepper in a non-reactive saucepan and slowly bring to a boil over medium-high heat.
2
Reduce heat to medium and let sauce simmer gently until dark, thick, richly flavored and slightly reduced, 6-10 minutes.
3
Taste for seasoning, adding more liquid smoke, salt and pepper as needed.
4
Let sauce cool to room temperature before serving. Keep in a well sealed container in refrigerator for up to several weeks. Makes enough for 4 lbs. ribs.