I just noticed that the BBQ Sauce recipe I posted last September appears to have been one of the casualties of the great purge of 2009.
Here it is again.
I really like this sauce I hope you will too.
ROGGYS
BARBEQUE RIB SAUCE
DOUBLE RECIPE
INGREDIENTS
32 OZ HIENZ CHILLI SAUCE
4 CUPS HIENZ CATSUP
4 TABLESPOONS WORCHESTERSHIRE SAUCE
2 TEASPOONS GROUND CUMIN
2 TABLESPOONS GROUND GARLIC POWDER
2 TABLESPOONS GROUND ONION POWDER
4 TABLESPOONS SUGAR
4 CUPS HONEY
1 CUP BLACKSTRAP MOLASSAS
1 CUP WHITE VINEGAR
6 TABLESPOONS LIQUID BOVREL or 12 OXO CUBES
1 TEASPOON HOT TAI SAUCE
6 TABLESPOONS DRY MUSTARD
1 TABLESPOON HORSERADISH PASTE
2 TABLESPOONS TABASCO SAUCE
2 CUPS TOMATO PASTE
METHOD
TO PREVENT CLUMPING MIX 4 TABLESPOONS SUGAR WITH THE DRY SPICES AND POWDERS. MIX ALL THIS WITH A SPOON CRUSHING THE SPICES TO GET RID OF LUMPS. RESERVE IN A CUP.
BLEND A LITTLE OF THE CHILLI SAUCE OR KETCHUP WITH THE HORSERADISH SAUCE SO THAT IT BLENDS EASIER AND TO PREVENT CLUMPING.
MIX LIQUIDS TOGETHER, IN A LARGE SAUCE PAN, BRING TO A BOIL , REDUCE HEAT SIMMER FOR 1/2 HOUR OR SO . MIX IN THE SPICES FOR THE LAST 20 MINUTES.
COOL AND BOTTLE.
Note: IT’S THE HONEY THAT MELLOWS THIS SAUCE OUT SO DO NOT OMIT IT.
ALSO, THE HORSERADISH PASTE GIVES IT THAT UNDEFINEABLE BITE AND REALLY MAKES THIS SAUCE SING.
This was a pretty good sauce till I tried adding the horseradish paste. Once added the sauce came alive.
Here it is again.
I really like this sauce I hope you will too.
ROGGYS
BARBEQUE RIB SAUCE
DOUBLE RECIPE
INGREDIENTS
32 OZ HIENZ CHILLI SAUCE
4 CUPS HIENZ CATSUP
4 TABLESPOONS WORCHESTERSHIRE SAUCE
2 TEASPOONS GROUND CUMIN
2 TABLESPOONS GROUND GARLIC POWDER
2 TABLESPOONS GROUND ONION POWDER
4 TABLESPOONS SUGAR
4 CUPS HONEY
1 CUP BLACKSTRAP MOLASSAS
1 CUP WHITE VINEGAR
6 TABLESPOONS LIQUID BOVREL or 12 OXO CUBES
1 TEASPOON HOT TAI SAUCE
6 TABLESPOONS DRY MUSTARD
1 TABLESPOON HORSERADISH PASTE
2 TABLESPOONS TABASCO SAUCE
2 CUPS TOMATO PASTE
METHOD
TO PREVENT CLUMPING MIX 4 TABLESPOONS SUGAR WITH THE DRY SPICES AND POWDERS. MIX ALL THIS WITH A SPOON CRUSHING THE SPICES TO GET RID OF LUMPS. RESERVE IN A CUP.
BLEND A LITTLE OF THE CHILLI SAUCE OR KETCHUP WITH THE HORSERADISH SAUCE SO THAT IT BLENDS EASIER AND TO PREVENT CLUMPING.
MIX LIQUIDS TOGETHER, IN A LARGE SAUCE PAN, BRING TO A BOIL , REDUCE HEAT SIMMER FOR 1/2 HOUR OR SO . MIX IN THE SPICES FOR THE LAST 20 MINUTES.
COOL AND BOTTLE.
Note: IT’S THE HONEY THAT MELLOWS THIS SAUCE OUT SO DO NOT OMIT IT.
ALSO, THE HORSERADISH PASTE GIVES IT THAT UNDEFINEABLE BITE AND REALLY MAKES THIS SAUCE SING.
This was a pretty good sauce till I tried adding the horseradish paste. Once added the sauce came alive.
