Reviewed: May 12, 2012

I used this recipe to make pulled pork sandwiches for dinner, it turned out fantastic! The only change I made was using honey instead of molasses and that's only because I didn't have molasses on hand. Once the roast was done I took it out of the crock pot and shredded it. While I was doing this I added some corn starch to thicken up the sauce. It was a big hit with our whole family. I'll definitely make it again!

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Reviewer:

thisisme

Reviewed: Oct. 27, 2011

Fabulous. Since I am diabetic, I am always looking for recipes for good barbecue sauce. I replaced the sugar with Agave and added some garlic and onions. We put it over a leftover roast and it was again fabulous. A keeper in my file.

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Reviewer:

Alisa

Reviewed: Sep. 6, 2011

What I really like about this recipe is that you can substitute mostly anything from sauces you have in your fridge. I was out of soy sauce, but I did have Gyoza sauce which includes soy sauce and used that. Came out great. Also, as many have done, I boiled it for about 15 minutes to thicken it.

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Reviewer:

Federico

Reviewed: Mar. 12, 2011

this is a great sauce. it also meranates beef and pork very nicely.

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Reviewer:

frog legs

Reviewed: Mar. 5, 2011

I use this for the BBQ sauce in the "Simple Country Ribs" recipe by Phoenix33_64 from this site. I make 48 servings, which seems like a waste for one meal, but it tastes sooooo good. I thought I might try freezing the leftover BBQ sauce to reuse it a second time for the same recipe. Does anyone think it would be a problem freezing and reusing the sauce after cooking with pork ribs for 40 minutes? I would appreciate your help. Thanks.

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Reviewer:

Patricia

Reviewed: Jan. 23, 2011

Love it! Didn't have molasses, used brown sugar and honey as the sweeteners, omitted the oregano. Taco sauce makes an excellent base for barbeque sauce, who would have thought? I will use this recipe alot. Thanks for sharing. P.S. After using this sauce determined it was a little thin. Have to work on that.

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Reviewer:

catie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

Reviewed: Jul. 14, 2010

Very good! Marinated pork chops for 7 hours. Turned out great. A nice balance of sweet and spicy, without being too strong.

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Reviewer:

shannalee

Cooking Level: Intermediate

Home Town: Hopkinsville, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

Reviewed: May 28, 2010

AWWWWW-SOME! Some of the best barbeque sauce I've ever had. I did add some cayenne pepper b/c I had dry mustard, not hot dry mustard. Other than that I followed the recipe exactly. SO YUMMY!

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Reviewer:

jendelta

Reviewed: May 22, 2010

Wow....This is delicious! I didn't have dry hot mustard but did have prepared sweet hot mustard and also some prepared horseradish sauce which I used as a substitute. It just goes to show you how versatile this recipe is.......I will definitely be making this again. Thanks Blond for sharing!!

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Reviewer:

Chrissy

Cooking Level: Intermediate

Home Town: South San Francisco, California, USA

Reviewed: May 14, 2010

Good but with these changes. I made my own taco sauce from another website's recipe (no taco sauce on hand usually), eliminated the vegetable oil and used worchestershire sauce instead of soy sauce. (Completely out of soy sauce at the moment.) I'm really glad I tasted the sauce before adding the extra sugar called for. This is pretty sweet on it's own with just the ketchup in the taco sauce and molasses, so I didn't need to add the additional sugar. This is more like a sweet and spicy "mexican" barbeque sauce. Good recipe, but not really what I was looking for in a sauce. Little too sweet for me. NOTE: I also sauteed a little minced onion and garlic in butter before adding the ingredients. I did simmer this for a bit to reduce the sauce a bit to make it thicker.

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