Tuesday, May 20, 2014

Sorghum BBQ Sauce

Let me preface this post by saying I am not even close to being a pit-master, grill-master or BBQ afficienado. I will most likely never be any of those things. However, I know what I like and I know that I wanted to be able to pronounce a all the ingredients in the sauce I was slathering on my ribs or soaking up with my pulled pork. 

I've made several attempts at the perfect barbecue sauce and this is the closest I've come to falling in love. I'm normally a sweet and sticky sauce type of girl and that's pretty much what this is. I've used Kentucky Proud sorghum in it so when placed under the heat, it will turn sticky--trust me. Don't get me wrong. I'm not prejudiced against other types of sauces. I love them all. It's just that my first instinct is to go for the sweet sauce. I'm not sure why. Must be that sugar addiction I've had since birth. 

Now, before you look at the list of ingredients, I must warn you that it is indeed long, but not nearly as bad as it looks. You dump it all in a sauce pan and let it simmer away for 20-30 minutes. See? Not that difficult. Grab everything out of your pantry and cabinets, set it on your counter and start measuring. Easy peasy. Don't be intimidated. 

You'll also notice that there are three different sweeteners in this sauce. Calm down. You won't be eating this every day so I suggest you start living a little!! 

Finally, I realize people take barbecue very seriously. To some it's a religion. Do I love barbecue? Yes. I'm very much a beginner when it comes to making it though. Please remember that! 

Sorghum BBQ Sauce

2 1/2 cups no salt added tomato sauce
1/3 cup sorghum molasses
1/4 cup packed turbinado or brown sugar
1 tablespoon organic cane sugar or white sugar
1/4 cup apple cider vinegar
2 tablespoons worchestershire 
1 tablespoon prepared yellow mustard
1 tablespoon garlic powder
1 1/2 teaspoon chili powder
1 teaspoon salt
1/2 tablespoon smoked paprika
1/4 teaspoon white pepper
1/4 teaspoon liquid smoke
1-2 pinches of cayenne pepper

Mix all ingredients in a sauce pan. Slowly bring to a boil over medium heat, stirring frequently. Reduce heat and simmer for 20-30 minutes, stirring occasionally. 

Remove from heat and let cool completely before refrigerating. 

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