Make sure to pair this sweet and smoky barbecue sauce with some slow-cooked ribs, grilled chicken, or pulled pork to really let it shine.
1 cup ketchup
1 tablespoon Worcestershire sauce
1 cup molasses
2 tablespoons brown sugar
1/4 cup chopped onion
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 tablespoons lemon juice
1 can (5.5 ounce size) tomato juice
2 tablespoons liquid smoke flavoring
Combine all the ingredients in a blender. Process until smooth. Pour the sauce into a large saucepan over medium heat.
Bring the sauce to a boil then reduce the heat to low. Let simmer on low heat, uncovered, for about an hour or until the sauce is the desired thickness.
Let cool then use immediately or store in the refrigerator in an airtight container for up to 1 week.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
January 29, 2006
great on ribs or chicken