This is champion barbecue master Paul Kirk's
great barbecue sauce recipe. Versatile and easy to make, any
one of the ingredients here can be altered or omitted to give
this sauce a different flavor profile altogether. Just remember
Kirk's words of wisdom, "The key to a good sauce is the
balance of its flavors. For every sour note, add a sweet one;
for every hot flavor, add something mild."
Master Class Barbecue
Sauce
1/2 cup dark brown sugar, firmly packed
2 tablespoons chili powder
1 tablespoon black pepper
2 teaspoons sage
1 teaspoon ground allspice
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cayenne (optional)
1/4 teaspoon ground mace
1 cup white vinegar
1/2 cup clover honey
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 (32-ounce) bottle of ketchup
- Combine all of the dry ingredients in
a nonreactive saucepan. Blend in the vinegar, honey, Worcestershire
sauce, and soy sauce. Bring the mixture to a boil.
- Stir in the ketchup, being careful that
the mixture doesn't pop and splatter. Reduce the heat and simmer
for 30 minutes, stirring occasionally. Adjust seasonings to taste.
- Use the sauce warm or chilled. It will
keep for several weeks in an airtight jar in the refrigerator.
Makes 6 cups.
