There is no order to the addition of the ingredients. Just mix them all in a medium sized saucepan. Bring the mixture to a boil while constantly stirring. Be very careful here as it can bubble, pop and burn to the pan. So stir often.
You'll see the dry onion flakes floating around in the sauce, but don't worry. You will strain this out during the last step. The reason for using these dry onion flakes is to avoid the need to finely shred an onion. Shredding an onion with a cheese grater, in my opinion, is one of the most painful chores I can think of. So I substituted dry onion flakes followed by straining. The onion flavor is still there with none of the fuss.
After the sauce has come to a boil reduce the heat to a brisk simmer for about 20 min. Keep stirring the sauce often. If your sauce looks a little runny don't worry it will thicken as it sits. I recommend making this sauce at least a couple of hours before you want to use it. It will taste the best if you make it a day before.
Here is a picture of my sauce on a pulled pork sandwich. It really provides a nice sweet and spicy kick to the pulled pork. It's my favorite sauce.
Click here for a printer friendly version of the BBQ sauce recipe
This batch of sauce went on pulled pork sandwiches. When I was smoking the bone-in pork shoulder it started snowing and I thought this was a really cool picture of my Weber Smokey Mountain Smoker smoking a pork shoulder in the snow!
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By John Thomas
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