I've worked on this recipe for quite some time. After a number of tweaks, it's pretty much settled into 'the sauce' the family expects with smoked ribs. Hope you like it as much as we do. Note: the dry mustard provides a reasonable amount of heat. You might want to try it without adding pepper just to make sure for the first go around. JMTC :)
BBQ Sauce #2 - Rum Sweet Heat
Recipe: Matt S
Serving Size: 8
Yield: 2 1/2 cups
Ingredients:
3/4 cup brown sugar
1/4 cup molasses, dark/full kind
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 cup ketchup
1/2 cup rum, Myers Dark - do not use spiced rum
2 tbs A1 Steak Sauce
1 tsp ground dry mustard
2 tsp garlic (2 cloves), minced or 1/4 tsp powder
ground black pepper to taste
1/4 tsp cumin seeds -- ground, maybe 1/2 tsp
1 1/2 tsp onion powder
Directions:
In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Bring it to a rapid simmer then lower heat to just barely simmering for the next 30 minutes, stirring occasionally. Let cool. If you are going to store in refrigerator for a long time I would substitute garlic powder vs the minced cloves.
Notes:
1 small onion = 1/3 cup chopped = 1 tsp powder
1 clove garlic = 1/8 tsp powder = 1 tsp minced
Possible adaptations: usually do the 1st two:
- substitute garlic powder vs cloves
- substitute 6-8 grinds of white pepper vs black to lower the heat content
- ground celery seed 1 tsp,
- ancho or chipotle powder 1/2 tsp,
- substitute cayenne for the black pepper