This is my version of a St. Louis Red BBQ Sauce. Being from NC I tend to like the sweet/tart vinegar sauce. But, this is what I put on my chicken or sometimes ribs. It makes really good BBQ chicken!
4 cups of ketchup
1 bottle of A1 steak sauce
1 bottle of Heinz 57 sauce
1 1/2 cups of apple juice (you can use apple cider aswell)
1/3 cup of worchestshire sauce
1/3 cup of dark karo syrup
1/3 cup of honey
1/4 cup of molasses
This recipe has 11/2 teaspoons of liquid smoke but, I don't like it. Feel free to use it if you want.
2 teaspoon of black pepper
1 teaspoon of granulated garlic
Combine all ingredients in a large pot and simmer over medium-high heat, whisk to mix.
Reduce heat to medium and let the sauce simmer for around 5 minutes to compine flavors. You can serve it hot or let it cool and put it in a mason jar and use when ever. The sauce will keep for several months in the fridge.