Author Notes
About 10 years ago, I wanted to make my own BBQ sauce. I found a simple recipe with 5 ingredients, in an old magazine and since then, it has evolved into the following.
NOTE: * I also use dark soda, like a high end micro-brewed root beer (regular dark soda will work as well, like cola); any type of beer will; the darker the better. —MariGarrett
Ingredients
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2 cups
ketchup
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2 cups
Kona Brewing Company’s Kona Coffee Pipeline Porter*
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1/2 cup
fresh lemon juice
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1/2 cup
tangerine juice
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3 tablespoons
packed dark brown sugar (can be light or golden brown as well)
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6 tablespoons
Worcestershire sauce (equals: 1/4 Cup + 2 Tablespoons)
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2 tablespoons
blackstrap molasses
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1 tablespoon
lemon zest
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2 teaspoons
liquid smoke
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3 teaspoons
sriracha or other hot sauce or to taste (can also use a chipotle pepper in adobo sauce or just the adobo sauce)
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1 teaspoon
onion powder
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1 teaspoon
dry ground ginger
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3
cloves garlic, crushed/mashed (1 Tbsp jarred crushed garlic or 1 tsp garlic powder also works)
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1/4 teaspoon
salt
Directions
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Mix all ingredients in a saucepan and bring to a boil.
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Reduce heat to medium low (temperature of stove may vary) and simmer, stirring frequently.
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Cook until sauce is reduced to about 3 cups and the consistency of barbeque sauce; in an airtight container, sauce can be stored in the refrigerator up to 2 weeks.
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