Barbecue Sauce is a tomato or ketchup-based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato or ketchup-based on sweet, sour, and smoky elements. Barbecue sauce can be added to the meat before, during, or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.
- 1 cup (235 mL) ketchup
- 6 tablespoons (90 mL) Worcestershire sauce
- 4 tablespoons (60 mL) butter or margarine
- 3 tablespoons (45 mL) white vinegar
- 1 tablespoon (15 mL) plain prepared mustard
- 3 tablespoons (45 mL) finely minced yellow onion
- 4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
- 1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
- 1/2 cup (120 mL) brown sugar
- 1 tablespoon (15 mL) granulated sugar
- 1 teaspoon (5 mL) salt
Makes 2 cups (470 mL) of sauce.
- Combine all ingredients in a saucepan.
- Mix well.
- Simmer over low heat for 20-minutes, stirring occasionally.
This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye.
- Keep refrigerated
- Add to meat near the end or after cooking to avoid burning sauce because of sugar content.
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