Happy Fourth of July Barbecue Sauce
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
128 servings
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Course
Condiments
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Cuisine
American
Happy Fourth of July Barbecue Sauce
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the Rub
- ½ cup chili powder
- ¼ cup salt hickory flavored
- 3 tablespoons onion powder
- 2 tablespoons cumin ground
- 1 tablespoon paprika sweet
- 1 tablespoon dark brown sugar
- 1 teaspoon cayenne pepper
- ½ teaspoon mustard powder dry
- ½ teaspoon lemon zest
For the Sauce
- 4 cups apple cider vinegar
- 6 cups water
- 6 cups sugar
- ⅓ cup yellow mustard prepared
- 4 teaspoons black pepper freshly ground
- ½ cup Spice Rub (see previous recipe)
- 4 each lemon juice of, plural
- 8 cloves garlic minced
- 3 cups white onion chopped
- ¼ lb butter unsalted, 1 stick = 4 oz
- 10 cups ketchup
- ⅓ cup Worcestershire sauce
- ½ cup liquid smoke
Instructions
For the Rub
- Mix thoroughly and save in a glass jar or zip-lock bag.
For the Sauce
- Combine the first 10 ingredients in a large pot. Turn heat to medium and stir well to melt sugar and dissolve mustard.
- Bring to a boil carefully (stirring often), reduce heat to medium low and allow mixture to simmer until onions are done stirring frequently, approximately 20 minutes.
- Add the ketchup, Worcestershire and liquid smoke.
- Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring frequently. Let stand to cool, overnight is best.
Notes
- Caution
- Always cook this recipe in a well-ventilated area. The smell can be overwhelming.
- Stirring is very important to prevent the sugar from scorching or burning.
- NEVER substitute another vinegar for apple cider vinegar.
- Don't spend a lot of money on ketchup, the cheaper the better.
- To add heat add 1-1 1/2 tablespoons of red pepper flakes.
- The sauce can be bottled for longer life but must be processed in a canner, which gives it an indefinite shelf life. However, when opened, the sauce must be refrigerated.
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