Barbeque sauce

This is a part of "Milk comes from cows an other such nonsense-a practical guide to homesteading in the now! SRGD 2010

 

 

Country-Style Barbecue Sauce
 

2 tablespoons vegetable oil

1 medium onion, diced or two T's reconstituted dehydrated onions

1 8-ounce can tomato sauce or one pint jar of the stuff you canned

1/2 cup packed brown sugar

1/4 cup red wine vinegar or home made fruit vinegar woks great too.

1 tablespoon Worcestershire sauce

4 teaspoons chili powder

2 teaspoons salt- I use sea salt

1/4 teaspoon dry mustard

2 teaspoons cornstarch

Place onions (if using dried, reconstitute first) and oil in a small saucepan over medium heat and cook until onions are tender.

Add the remaining ingredients and bring to a boil, stirring constantly.

Reduce heat to low and simmer, stirring occasionally, for 15 minutes or until sauce reaches desired consistency.

Yield: 1 2/3 cups.

 

Kansas-City Style Barbecue Sauce
 

2 1/4 cups ketchup

2 1/4 cups tomato sauce

1 1/2 cups brown sugar

1 1/4 cups red wine vinegar

3/4 cup molasses

4 teaspoons hickory-flavored liquid smoke or equivalent in power

2 tablespoons butter

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon chili powder

1 teaspoon paprika

1 1/2 teaspoons celery salt

1/4 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1 teaspoon coarsely ground black pepper

 

Place all ingredients in a large saucepan over medium heat and mix well.

Reduce heat to low and simmer for up to 20 minutes pr so. For thicker sauce, simmer longer; 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. Store in a tightly sealed container in refrigerator. Yield: 6 1/2 cups.

 

 

 

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