Yield: 2 1/2 cups




Homemade Hickory Barbecue Sauce




Ingredients:


Tomato base: 1 ¼ cups (or substitute 1 ¼ cups Heinz Ketchup for the tomato base)


1 6-ounce can tomato paste


½ cup light corn syrup


½ cup white vinegar


¼ cup water


1 tablespoon sugar


1 teaspoon salt


¼ teaspoon onion powder

¼ teaspoon garlic powder




BBQ Sauce:


1 cup dark brown sugar


¼ cup molasses


¼ cup pineapple juice


¼ cup water


1 ¼ tablespoon hickory liquid smoke


2 ½ teaspoons ground mustard


2 teaspoons paprika


½ teaspoon garlic powder


¼ teaspoon cayenne pepper


1 ½ teaspoons kosher salt


1 teaspoon black pepper


1 tablespoon corn starch dissolved in 1/8 cup cold water (optional)




Instructions:


1. Combine tomato base ingredients in a medium saucepan over medium heat. Whisk until


smooth.


2. When mixture comes to a boil, reduce heat and simmer stirring often.


3. Simmer for 30 – 40 minutes or until reduced by ¼ cup to 1 ¼ cups total.


Note: You may substitute 1 ¼ cups of Heinz Ketchup instead of making the tomato base.


4. Add all the rest of the BBQ sauce ingredients and whisk together (except the corn starch in


water).


5. Bring to a boil, then reduce heat and simmer for 5 minutes, until sugar has dissolved. For


a thicker sauce, add the corn starch and water mixture. Then simmer for up to 15 minutes,


until desired thickness is reached. Keep in mind that it may thicken slightly more while


cooling.


6. Serve immediately or cover and store in the refrigerator.


7. Once cooled, you may portion and freeze the sauce. Then thaw in the fridge and use as


needed.

I pretty much follow Amazing Ribs Last Meal Ribs recipe:





Smoke 'em:





Then sauce and caramelize: