I've been experimenting with a BBQ sauce tailored for beef brisket, beef ribs, and even hamburgers for guests who enjoy a thicker sauce than traditional Texas Hill Country sauces. This has met with a ton of kuddos and I will admit to subbing in my Brisket Rub #1 for the dry ingredients with success. This, however, has a greater depth of flavor with the proportions listed below.
I actually toast the dry ingredients briefly in a non-stick saucepan prior to adding the wet ingredients. The key to this is a long simmer with very regular stirring. As it reduces the flavors really come together and, while it's good the first day, it goes to a whole new level after an overnight rest in the refrigerator. The sauce does thicken when cold and I think a brief reheat does this justice.
MOLASSES BBQ SAUCE 1-1/2 Cup Heinz ketchup
1/2 Cup cider vinegar
1/2 Cup beef stock (Kitchen Basics recommended)
1/2 Cup apple juice (may substitute beer)
1/2 Cup French's Spicy Brown Mustard
1/3 Cup molasses
1/4 Cup dark brown sugar
1/4 Cup turbinado sugar (can substitute demerara)
3 Tbsp Crystal Hot Sauce
2 Tbsp salted butter
2 Tbsp ground black pepper
2 Tbsp kosher salt
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ancho chili powder
1 Tbsp smoked paprika
2 Tsp cumin
2 Tsp cayenne pepper
1 Tsp ground rosemary
1 Tsp ground mustard
- Mix slightly toasted dry ingredients with apple juice, lemon juice and butter until dissolved.
- Add remaining wet ingredients.
- Simmer until reduced by 15%-20% to proper consistency.
- Refrigerates well for up up to two weeks.
