Recipe by GALLOPSU
"Starts out sweet, comes back with some heat. You will feel this one on your tongue, not your lips. This recipe started as a simple vinegar based BBQ sauce, but as I got into it I realized I wanted some heat and sweet too. Makes a good marinade with 1/2 the sugar and the addition of 1/3 cup oil."
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ground dry mustard
dark brown sugar
1 1/2 tablespoons
ground black pepper
Just wanted to up my rating to 5*. I made this again since I liked all the ingredients, added some cayenne pepper, marinated for 48 hours, and it was great! Such a nice change from so many marinades with soy sauce. Thanks for the recipe!
This is way too liquid to be a bbq sauce. It's more of a marinade than anything else. I did manage to make sauce out of it by omitting the water and reducing the cider vinegar to a 1/2 cup. I also reduced the chili powder to 2 Tbsp. and the black pepper for the children. I mixed everything in a saucepan over medium heat to get rid of the sugar grit and stirred in a can of tomato paste. Not bad.
I added the tomato paste and put over heat as well. Wouldn't have been so sauce-like without. I also added a little dab of hot sauce for an extra kick.
I had high hopes for this recipe. I looking for a homemade BBQ sauce to pair with some Ore-Ida french fries and tater tots. This mixture turned out to be very liquidy and like other reviewers said, it more of a marinade than a sauce for dipping.
WOW! I'll be honest, I wasn't terribly impressed with this one at first. Thin, watery...ugh. But I let it simmer for about an hour and it thickened WAY up. Not a thin sauce at all by the time it had simmered for a while. The only change I made was a few drops of liquid smoke and subbing brown sugar Splenda for the sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Delayed Heat BBQ Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 13
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