Tom’s Kickin’ Barbecue Sauce
I am a huge fan of barbecue sauce, and I think I really nailed it with this one! Late last night, Katie and I were in the kitchen preparing for a pulled pork I am making today. With a bit of tweaking, we created this barbecue sauce that is amazing and has a nice kick.
2/3 cup apple cider vinegar
1 cup ketchup
1/2 cup tomato paste
3 tablespoons Worcestershire sauce
1/2 cup brown sugar
3 tablespoons mustard
2 1/2 teaspoons paprika
2 teaspoons garlic powder
1-2 teaspoons cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
1 tablespoon chipotle peppers in adobo sauce, pureed
In a large bowl, whisk together all of the ingredients. Serve immediately or cover and refrigerate.
3/4 cup water
You must been reading my mind. Picking up a pork roast tomorrow to make pulled pork for the weekend. I see now what my sauce has been missing. Chipotle in adobo sauce! Thanks for the hint! Will let you know how it works out.
I always like adding sauces when eating steak. Personally I choose to use this sauce for beef. And when preparing the sauce instead of sugar I put two tablespoons of maple syrup.
Looks and sounds great. I love making homemade sauces, especially BBQ.
My advice, is to DEFINITELY refrigerate overnight before using it. I always find that my sauces are much better after sitting for 12-24 hours. It allows the flavors to combine a little better.
I'm going to try this one. Thanks!
That is what I did too. 🙂
Being an engineering type, I examined the recipe and am thinking "Yum!", but at the end of the recipe is 3/4 cups of water seemingly without a purpose. I imagine it is not to drink.
Also perhaps this is a cold mix recipe, but it doesn't say so. It seems like flavors will meld a little better with some heat.
I am a mustard person who uses many different mustards to suit the purpose. Is your mustard, the basic "yellow"?