"Cindy Hamilton" > wrote in message
...
On Friday, May 1, 2015 at 6:06:22 PM UTC-4, W. Lohman wrote:
> Not that sweet tomato paste sickly sweet KC glop - this is real Carolina
> style BBQ souce, something to be used sparingly as a savory compliment
> to proper dry rubbed ribs!
>
>
>
> http://southern.food.com/recipe/big-...e-sauce-120492
>
> 1 cup prepared yellow mustard
> 1?2 cup sugar
> 1?4 cup light brown sugar
> 3?4 cup cider vinegar
> 1?4 cup water
> 2 tablespoons chili powder
> 1 -2 teaspoon black pepper
> 1?4 teaspoon cayenne
> 1?2 teaspoon soy sauce
> 2 tablespoons butter (a healthier choice use 2 tablespoons canola oil)
> 1 tablespoon liquid smoke (hickory flavoring)
>
> Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in
> remaining ingredients and simmer for 10 more minutes. Vinegar taste may
> be very strong until completely cooled. Refrigerating overnight is best
> and allows flavors to blend.
> Add a few drops of Louisiana Hot Sauce at the end if additional heat is
> desired.

Liquid smoke? Why? Don't the ribs have enough smoke?

My two issues with bottled sauces a too sweet and too much
liquid smoke.

Being a Midwesterner, I make barbecue sauce with catsup--and
plenty of vinegar and lemon juice to cut the sweetness--flavored
with chipotle, which adds just enough smokiness for those times
when I apply it to plain old grilled chicken or pork. It's
nice in the winter to haul some of the sauce out of the freezer,
shred up some meat and have a sandwich that reminds me winter
won't last forever.

Cindy Hamilton

--------

and leave out the soy sauce!