Barbecue Sauce Experiment Number Two

February 10, 2011

Last week’s Barbecue Sauce was terrific but I wanted a sweeter sauce with a hint of whiskey flavor to go with this latest Rib Experiment.

Once again, flavor it however you like.  Brown sugar can be substituted for the cane syrup.  Leave out the red pepper for a milder version.

  • Tomato Sauce, 1 15 ounce can
  • Ketchup, about a cup
  • Jack Daniels, 1/2 cup
  • Apple Cider Vinegar (not shown because I forgot to get it out), about a cup
  • Worcestershire Sauce, 2 or 3 tablespoons
  • Everglades Seasoning, a teaspoon or two
  • Granulated Garlic, a teaspoon
  • Cane Syrup, about 1/2 a cup
  • Red Pepper Flakes

Combine the tomato sauce, ketchup,  vinegar and whiskey in a medium saucepan.

Add the Worcestershire, garlic, Everglades and red pepper.

Add the cane syrup or brown sugar.  Stir it all together and taste it.  Adjust the flavors to your liking.  Bring it all to a low simmer and let it cook for 30 minutes or so.  Let it sit for a while before serving.

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{ 4 comments… read them below or add one }

1 hmmmm February 10, 2011 at 11:52 am

why not molasses? It seems odd to replace it with straight sugar.


2 Karen Bove February 10, 2011 at 12:05 pm

I’m sure molasses would be fine, I’m just not a big fan.


3 Anthony February 10, 2011 at 3:09 pm

I used to cook chicken wings with a mixture of cola and soya-sauce and it was delicious, so I guess the rib must be tasty. The only problem is that it might be too long for me to wait…


4 Karen Bove February 10, 2011 at 4:52 pm

Slow cooking is the key but they smell so good, especially when you open up that foil, that it’s hard to wait. We had to pull a couple off to taste-test them!


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