Recipe by TasteKing
"A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar."
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1 (5.5 ounce) can
apple cider vinegar
dark corn syrup
2 fluid ounces
1 fluid ounce
minced white onion
1 1/2 teaspoons
hot pepper sauce (such as Tabasco®)
ground black pepper
Chinese five-spice powder
This recipe is excellent!! I have used it on pork, chicken and hamburgers. My grandson is allergic to corn syrup, so I left it out and added just a bit more brown sugar and molasses. VERY GOOD. This is the only bbq sauce I have made that he has liked. ENJOY
Whew-Whee this is a fantastic BBQ sauce! I made this exactly as written and will do so again when this bottle is finished. It has a nice thickness to it and a very delicious “kick” to the sauce. We’ve used this on burgers, pulled pork, chicken and French fries. Of all of the barbeque sauces I have made, this version is my son’s favorite. He now lives out on his own and asked me to make it for him so that he doesn’t have to take my bottle home with him! Thanks TasteKing for sharing your recipe, it is almost time for me to make another batch. This recipe is definitely a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Mississippi Sweet and Sour Barbeque Sauce
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 2
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