Sunday, August 07, 2011

Tangy BBQ sauce

Adapted from the Neelys

I made a batch of this to use next weekend when I will be making pulled pork for 24 people at a family reunion. I wanted to make a double batch but didn't have enough ingredients on hand at home tonight. If I make another batch later in the week, I might try reducing the apple cider vinegar just a bit to see if I like it better that way. It's definitely good this way, but it is vinegar-y. I cut back on the sugar from the original recipe, as recommended in many of the comments, so that may have contributed to the strong vinegar tang, too. I may continue to play around with this recipe, but it's a good starting place. You could also throw this in the crockpot for a few hours instead of simmering on your stovetop.

Ingredients

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
1/2 tablespoon fresh ground black pepper
1 tablespoon dehydrated onion
1/2 tablespoon ground mustard
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
pinch of aleppo pepper
pinch of sweet paprika
pinch of smoked paprika


Directions

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 30 minutes.

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