Posted on April 29, 2014 by Anne Milneck | 0 comments
BBQ sauce runs the gamut. From pourable and vinegary to spoonable and sweet, there are possibly as many BBQ sauce variations as there are smokehouses. This sauce is definitely on the tomato rich and sweet side. We came across this basic recipe and decided to sub out the red wine vinegar for our Fig Balsamic, and we sure are glad we did. This sauce is a great one for ribs just before you give them that final sear over the coals...just to crisp up the outside. This sauce adheres well and provides great flavor. Plus, it comes together in about three minutes. Time to fire up the grill!
Makes 2 cups
3/4 cup dark brown sugar
3/4 cup ketchup
1/4 cup Fig Balsamic
1/4 cup water
1 Tbl Worcestershire sauce
1 Tbl ground Mustard
1 tsp Hungarian Paprika*
1 tsp salt
1 tsp ground Black Pepper
1 dash hot sauce (or more to taste
Combine all ingredients in a bowl or large measuring cup until combined and smooth. Brush onto chicken, ribs, burgers, etc. Refrigerate any unused portion and use within two weeks.
*A note about the Paprika: our Hot Smoked Paprika and Sweet Smoked Paprika could certainly be used in place in the Hungarian Paprika. Both will add definite smoky notes. The Hot Smoked Paprika is a bit spicy, so be careful with the hot sauce and be sure to taste before adding more spice heat!
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