Reviewed: Jul. 3, 2005

I just made this recipe, hoping it would compliment our ribs, but there is just something bitter about this recipe. I don't know what it is exactly, but it feels like it's almost there but not quite. I don't really like the liquid smoke flavor either, so maybe that could be what makes this recipe taste funny. We tend to like sweet bbq sauces, but this is not the kind of sweet we are used to (we like Sonny's BBQ's sweet sauce.) I guess we'll keep looking for a recipe that suits our taste better. Thanks anyway!!

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NOMOREOUT2EAT

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Reviewed: Jun. 28, 2005

This is the best BBQ sauce ever. I will never buy store bought again. I didn't have tomato juice so I had to substitute it for a little tomato sauce. I also was out of onions so I used half a pack of onion soup mix instead. This recipe is definately a keeper. Thank you for sharing it.

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SANDYANN25

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Reviewed: Jun. 25, 2005

I have made this twice and it is excellent! Everyone loved it. Sweet with a little bit of a bite to it. Definitely will make again. So easy to make.

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GARSKESD

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jun. 17, 2005

This barbeque sauce is good, but it is only getting three stars since I had to make so many alterations to it. Using the advice of other reviewers, I used a combination of molasses and dark corn syrup and reduced the amount of cayenne pepper. I also used only half the amount of liquid smoke for my own personal taste and added fresh garlic instead of garlic powder. I thought it was much too sweet, so I added a bit of cider vinegar for tartness as well as more tomato juice. It turned out well, but I am going to keep looking for a bbq sauce recipe that is more to my taste. Thanks anyway!

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rachakno

Cooking Level: Expert

Home Town: Priest River, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Jun. 15, 2005

All I can say about this BQ sauce is WOW!! really, really good : )the only diffrence with my recipe is I added apricot preserves to my recipe. This is how I did it: I made the above barbeque sauce. Then in a seperate small pot I boiled 2tbls of butter, 1tbls of honey, and 4oz of appricot preserves together. After about 5 min the apricot preserve will simmer/thin down. Add this to Kathy's award winning barbeque sauce. Delicious!!!

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ZAMONA

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Reviewed: Jun. 4, 2005

I usually double this when I make it. My friends all love it. Me too. The only other thing I do is I use Shrimp cocktail sauce instead of the ketchup. It seems to add that extra zing.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: May 23, 2005

easy and great tasting...the best

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DANGRIFFIN

Living In: Hamilton, Ontario, Canada

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Reviewed: May 7, 2005

Yum Yum Yum! This recipe makes totally yummy bbq sauce! I used 1 tsp only of cayenne pepper, 3/4 cup molasses with 1/4 corn syrup and 1tsp only of liquid smoke (we're not big smokey bbq people). It was zingy enough for the big people, but still suitable for my three year old.

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OPTIMOM

Cooking Level: Intermediate

Home Town: Aberfoyle, Ontario, Canada

Living In: Guelph, Ontario, Canada

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Reviewed: May 1, 2005

This is quite possibly the last barbeque sauce that I will ever make. I've replaced the garlic powder with fresh garlic and I generally simmer it a bit longer. Usually, I just finely chop the onion and skip the blender/food processor step to save clean-up time/dishwaher space.

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MYXOBOLUS

Cooking Level: Intermediate

Home Town: Charter Oak, Iowa, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 18, 2005

Oh... my.... gosh. This is theee best bbq sauce. Everything you want in a sauce - tangy, spicy, sweet. Just terrific. Bottle this and you'll make a fortune.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Mar. 7, 2005

Thank-you for this wonderful recipe. I have never made BBQ sauce before and my first attempt using your recipe was perfect. I quadrupled the recipe and am sending jars to my family in Alberta and Northern B.C. My son is a notoriously picky eater and when I ask him what he wants for dinner now he says, "I don't care just make sure you put the BBQ sauce on it." I add a little wasabi to his because he likes it hot. Thank you again for this recipe I am the BBQ queen of my town.

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Malificent

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Reviewed: Feb. 16, 2005

This recipe is a definate winner! I keep getting requests to make more sauce and barbeque chicken pizza. No one can believe I made such a tasty sauce from scratch. The great part is that it is a relatively simple and quick process for great, reliable results! Like one reviewer suggested, I used V-8 instead of tomato juice and the sauce seemed to thicken faster when it (V-8)was refrigerated prior to blending.:-)

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MINNESOTA1

Cooking Level: Professional

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 10, 2005

Had I been able to access all of the ingredients listed, I believe this easily would have been a *5 star* recipe. Didn't have the tomato juice, used tomato puree instead, but I do not think that made much of a difference. Didn't use an actual onion, used onion powder. Didn't have the liquid smoke and I really think that's what would have "made" the recipe...it lacked that essential "smokiness" that characterises a good bbq sauce...so be forewarned potential sauce-makers -- have this liquid smoke stuff on hand! Otherwise, it was pretty tasty, but I can't wait to try it again, the "right" way.

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mangoweb

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Reviewed: Oct. 28, 2004

My grill died. I wanted BBQ anyway! I tried this recipe in the crockpot. Our country ribs came out so tender and flavorful. I didn't have any molasses on hand so I used honey. I can't wait to try it with the molasses. Thanks for submitting.

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jacksnewwife

Cooking Level: Intermediate

Home Town: Highland Heights, Kentucky, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Oct. 24, 2004

This is really a great recipe - thanks!

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KaringKare

Cooking Level: Expert

Home Town: Fraser, Colorado, USA

Living In: Grand Lake, Colorado, USA

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Reviewed: Sep. 22, 2004

Would've given this 5 stars, but I made many changes that I would recommend for people who like it a little less sweet with a little more tang and not so spicy, without the changes the sauce was quite sweet: Add 1/2 the black pepper or less, add only a dash of cayenne or your mouth will burn--I was cooking it for a toddler so it would have been WAY TOO SPICY, add more lemon juice, add a T of vinegar, use 1/2 molasses 1/2 dark corn syrup as others have suggested. Also, I used about 1/2 t. fresh crushed garlic you can find in the produce area in the store, but garlic powder (not as much as this calls for) will also work. I did not use fresh onion, but onion powder, so I didn't need to use the blender. Also, I did 1 T. of liquid smoke, 2 T is too much. FINALLY, watch this as it cooks AND STIR often, or else it will burn.

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LUVJEZUZ

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 21, 2004

Great! Before allrecipes.com, I would not have considered myself a good cook, but now, with recipes like this, I feel like a chef. This one is a keeper. I fixed the sauce a couple days ahead of time. I used a 4 pound rump roast - shredded. There was plenty of sauce because I doubled the recipe. It was sweet with a kick. Definately this will be used again. Thanks for making me look good to the friends!

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OLRIVERGIRL

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Reviewed: Sep. 7, 2004

Terrific baseline barbeque sauce. However, most will want to cut the cayenne in half. EQUALLY IMPORTANT, the recipe calls for 1 tablespoon of garlic powder. That's equivalent of around 12 CLOVES of fresh garlic (check out the garlic powder bottle: 1/4 t. = 1 medium garlic clove). A great BBQ sauce should be balanced. Too much garlic (which I love!) can overpower a sauce as much as too much pepper.

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