Here is a recepie of my standard BBQ Sauce for Ribs and Pulled Pork that has never failed me …
At the moment this blog has a lot of BBQ content, but this will change in the near future!
For me it is important that basic recipes are well documented. I had them written down in a small book at home. But it was always annoying sending it around, making a copy or a picture. So now it is time to put it on my blog and refer to it 😉
Let’s start with the BBQ Sauce:
- 2 cups tomato ketchup
- 1/2 cup apple cider vinegar
- 8 tbsp brown sugar
- 3 tsp worcestershiresauce
- hotsauce – spice it up as much as you like
- 2 tsp kosher salt
- 1 tsp mustard seed
- 1/2 tsp freshly ground black pepper
- 1 tsp liquid smoke hickory
- Put ketchup, sugar, worcestershiresauce, salt, pepper, mustard seeds and the liquid smoke in a pot and start warming it up slowly.
- Slowly add the vinegar. You should do this in small steps and taste in between. Some people dont like a sauce with too much vinegar. – In general this is not easy. The BBQ Sauce tastes different on meat and the vinegar does not taste that strong then…
- If you think you had added enough vinegar, it is time to spice it up with the hotsauce. – Be careful! It burns twice!
- I let the sauce simmer for about 15-20 min or so with the lid closed. – It is important that you reach a boiling temperatur so that the mustard seeds can deliver their aroma.
- Now it is time for the BBQ Sauce to cool down a bit. You can fill it into some jars then.
- I guess,because of the vinegar, the BBQ Sauce should be good in a fridge for a couple weeks.