Homemade Barbecue Sauce

I love barbecue, but hate the sweet sauces you get already made. I am more of a vinegar sauce type of person. That and the hubby is diabetic, so the less sugar the better. Anyway, I found this recipe awhile ago and have been making it all summer long. It is not my sauce, just one that I love.

Big Al's K.C. Bar-B-Q Sauce

2 c ketchup
2 c tomato sauce
1 1/4 c brown sugar
1 1/4 c red wine vinegar
1/2 c unsulfured molasses
4 tsp hickory flavored liquid smoke
2 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1 tsp paprika
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp salt
1 tsp ground pepper

1. in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, cinnamon, cayenne, salt and pepper.

2. Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.



If you want to can the sauce for later use (this recipe makes a ton of sauce), follow these directions:

Boiling Water Method

Using the hot pack method, process the jars in boiling water for 35 minutes for pints and 40 minutes for quarts.

Pressure Canner 

Process the sauce for 20 minutes for pints and 25 for quarts at 10 lbs pressure.