Last night I made the best barbecue sauce ever! It has a great balance of tangy, sweet, smoky, with a touch of heat. I kept “taste testing” it while waiting for the ribs to cook and if I didn’t stop myself I probably would have tasted 1/2 of the stuff! lol I was making ribs in the oven so that I could eat it for lunch or dinner today, but when I woke up I was tempted to have them for breakfast instead. I’m not even joking. I don’t know who Big Al is but he’s a genius and should be knighted. 😉
Here’s a link to the original recipe so that you can make a large batch, if needed: http://allrecipes.com/recipe/big-als-kc-bar-b-q-sauce/detail.aspx
Big Al’s K.C. (Kansas City) Bar-B-Q Sauce
allrecipes.com. Makes about 1.5 cups
1/2 cup ketchup
1/2 cup tomato sauce
1/4 cup and 1 tablespoon brown sugar
1/4 cup and 1 tablespoon red wine vinegar
2 tablespoons unsulfured molasses
1 teaspoon hickory-flavored liquid smoke
1-1/2 teaspoons butter
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon chili powder
1/8 teaspoon celery seed
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 cups of sauce.
1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.