Regular Barbecue Sauce
This is what I call sweet sauce, even though it's not terribly sweet on the spectrum of barbecue sauces. It's a good, all-purpose sauce. We bottle it, sell it, and put it on the tables in the restaurant. I also mix it with vinegar to sauce the spare ribs when I cook them.
Ingredients
- •1.75 cups ketchup (null)
- •0.5 cup water (null)
- •2 tablespoons water (null)
- •0.25 cup cider vinegar (null)
- •1 tablespoon cider vinegar (null)
- •0.25 cup white vinegar (null)
- •1 tablespoon white vinegar (null)
- •0.25 cup brown sugar (null)
- •1.5 teaspoons brown sugar (null)
- •2 tablespoons Worcestershire sauce (null)
- •1.5 teaspoons Worcestershire sauce (null)
- •1 tablespoon chile powder (null)
- •1 tablespoon ground cumin (null)
- •1.5 teaspoons kosher salt (null)
- •1.5 teaspoons coarse black pepper (null)
Instructions
- Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients.
- Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.
