Tuesday, April 5, 2011

Thin and Tasty Barbecue Sauce

Steamed Brown Rice with Thin and Tasty Barbecue Sauce
Have you ever purchased barbecue sauce with big plans for a fine feast, and then discovered that the sauce wasn't what you expected? Well, no more surprises. We've tested lots of sauces, picked best, and named them to suit their taste. Barbecue sauces are both savored as condiments at the table and used to add flavor and keep the meat moist as it cooks. Baste with the thicker, sweet sauce only during the last few minutes of grilling because the sweet ingredients (including ketchup) burn easily and can cause the fire to flare if they drip on the coals.


1       - (8-ounce) bottle ketchup
1       - cup cider vinegar
1/4    - cup water
1 1/2 - tablespoons pepper
1       - tablespoon paprika
1 1/2 - teaspoons chili powder
1/2    - teaspoon salt
1/2    - teaspoon dry mustard
1 1/2 - teaspoons Worcestershire sauce
1 1/2 - teaspoons hot sauce


Step 1
- Combine all ingredients in a bowl

Step 2
- Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped in table sauce.) Use as a basting sauce during last 10 minutes of cooking time for burgers, chicken or ribs.

Step 3
- Refrigerate leftover table sauce, and discard any remaining basting sauce.

Yield: 2 2/3 cups

Recipe By: Sue Bone
From: Winter Park, Florida
Book: Southern Living
Page: 21

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