UPDATED to the latest version 2/21/16
This one is a favorite at the house. Thought you all might enjoy too!. The dry mustard already supplies some heat so be careful when adding pepper or other heat sources.
BBQ Sauce #2 - Rum Sweet Heat
Recipe By: Matt
Yield: 2 1/2 cups
1/2 cup Myer's Dark Rum, - do not use spiced rum
1/2 cup ketchup
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup molasses, dark/full kind
2 tablespoons A1 Steak Sauce
- - -
3/4 cup brown sugar
1/4 tsp garlic powder, or 2 cloves diced fine
1 1/2 tsp onion powder, or 1 med onion diced
1/4-1/2 tsp cumin ground
1 tsp ground dry mustard
- - -
ground black pepper to taste, optional
1. Add all ingredients to a saucepan over low heat. Stir until solids are dissolved.
2. Bring it to a rapid simmer then lower heat to just barely simmering for the next 30 minutes, stirring occasionally to ensure no sugars will stick and begin to burn on the bottom.
3. Let cool. If you are going to store in refrigerator for a period, use only powders vs diced.
The heat comes from the dry mustard and for many is enough.
If you want more then experiment by adding ground black pepper.
1 small onion = 1/3 cup chopped = 1 tsp powder
1 clove garlic = 1/8 tsp powder = 1 tsp minced
Edited by schlotz - 2/21/16 at 6:19am