Dr. BBQ’s Thick and Sticky Barbecue Sauce

Makes about 3 ½ cups

This is a Kansas City-style sauce that comes straight from the master. Remember: this is strictly for dabbing on once your ribs or chicken are done cooking, not for slathering over the meat while it cooks.

You'll need:

• 2 cups ketchup
• 1 cup dark molasses
• ½ cup white vinegar
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ teaspoon ground mace
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon liquid smoke

Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, you’re done. Store in a covered glass jar or plastic container in the refrigerator for up to a month.

To finish off his barbecued meats, Dr. BBQ takes a couple cups of Thick and Sticky BBQ Sauce, adds about a half-cup of honey and a big jolt of hot sauce, and lets the mix simmer in a saucepan for about 10 or 15 minutes. As the meat comes off the grill, use a pair of tongs to dip it in this very sweet, very sticky, very tasty concoction. If you like sweet with your meat, you’ll fall in love with this.

There are, of course, as many recipes for BBQ sauce as there are BBQ cooks.

Here’s a couple more stolen from BBQ Grilling Basics:

Basic BBQ Sauce

• 1 cup ketchup
• 1 tablespoon mustard
• 3 tablespoons Worcestershire sauce
• 2 tablespoons vinegar
• 1 tablespoon lemon juice
• 3 tablespoons brown sugar
• 1 tablespoon black pepper

Mix all the above in a bowl and that’s it. If possible, let the sauce age overnight in the fridge. If you don’t like sweet sauces on your meat, omit the brown sugar.

Smoky BBQ Sauce

1 bottle chili sauce (12 ounces)
1/4 cup water
1 tablespoon mustard
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
3 tablespoons vinegar
2 teaspoon liquid smoke

Again, mix it all up in a bowl and let stand in the fridge overnight. Omit the sugar if you want. Using either of the above as a base, experiment as you wish with other ingredients. How about a little onion and garlic powder? Sure! Maybe some minced ginger or garlic? Why not! How about a big dollop of grainy mustard or a shot of hot sauce?

Hey, Jack, it’s your BBQ sauce and you can have your way with her! Just remember to keep the sauce away from the meat until just before serving and your guests will think you’ve turned into a BBQ gourmet.

Got a better recipe? Post it here!

See also:

• Injectors
• Marinades
• Rating sauces
• Sauce-of-the-month club
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