Rocky Mountain Smoky Barbecue Sauce
User Reviews
5
Rocky Mountain Smoky Barbecue Sauce
Description
The Rocky Mountain Smoky Barbecue Sauce recipe mixes tomato ketchup with water and butter to create a smooth base. Worcestershire sauce adds umami depth, while brown sugar brings sweetness. Liquid smoke infuses distinctive smokiness, complemented by dry mustard and celery salt for aromatic complexity. A pinch of cayenne pepper provides subtle heat that enhances the overall flavor without overpowering.
Ingredients are heated slowly in a saucepan, whisking occasionally until the sauce simmers and thickens over 10-15 minutes. This process melds flavors and creates a sauce with moderate viscosity, suitable for glazing or dipping. Texture is smooth and the color is rich red-brown with smoky aroma.
This barbecue sauce pairs well with various meats including beef, pork, chicken, fish, alongside baked beans, pizza, and meatloaf, adding flavor and moisture. It may also be used as a marinade or finishing glaze. For storage, the cooled sauce can be sealed in airtight containers and refrigerated or frozen for up to three months. Thawing should be done overnight in the fridge or gradually at room temperature.
The recipe originates from the Colorado Cache cookbook and allows for substitution or addition variations detailed in the source post. Using natural ketchup without high fructose corn syrup is preferred for flavor quality.
Ingredients
- 1 14- oz ketchup I like organic, but at least without high fructose corn syrup, bottle
- ½ cup water
- 6 tablespoons butter salted or unsalted
- 4 tablespoons Worcestershire sauce Lee & Perrins is gluten-free
- 3 tablespoons brown sugar packed (light or dark)
- 2 tablespoons liquid smoke I used hickory, but mesquite would be delicious too (Wright's is gluten-free)
- 3 teaspoons dry ground mustard
- 2 teaspoons celery salt or celery seeds
- ¼ teaspoon cayenne pepper
Instructions
- Pour all ingredients into small - medium sized saucepan, heat slowly whisking occasionally until simmering. Allow to simmer until thickened about 10-15 minutes. If not using immediately, allow to cool and store in refrigerator in tightly sealed mason jar.
- Use on beef, pork, fish, chicken, baked beans, pizza, meatloaf, and many other suggestions in the post.
- May be frozen in freezer friendly container for up to 3 months. Thaw overnight in fridge or for several hours on counter, refrigerating once thawed.
Notes
- Use ketchup without high fructose corn syrup for better flavor quality.
- Simmer the sauce until thickened, about 10-15 minutes, to develop balanced flavor and texture.
- Store sauce in a sealed container in the refrigerator for ready use or freeze up to 3 months.
- Thaw frozen sauce overnight in the fridge or at room temperature before reheating.
- Try substituting different types of liquid smoke, such as hickory or mesquite, to adjust smoky flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups (approx)
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 2tablespoons | |
| Calories | 75kcal | 4% |
| Carbohydrates | 10g | 3% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 11mg | 4% |
| Sodium | 458mg | 19% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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