"Goodness Gracious Sakes Alive" Barbecue Sauce

By tjberens

This sauce come from the same blog as the the rib rub. It does not require any tinkering-it is perfect the way it is.

Ingredients

• 2 Cups Ketchup
• 1/4 Cup Molasses (If you are using a really strong flavored molasses like Brer Rabbit® reduce amount to
• 1/8 Cup equivalent to 2 TBS)
• 3 tsp Worcestershire Sauce
• Juice from 1/2 Fresh Lemon (Approx. 2 TBS)
• 1/2 tsp Tabasco® Brand Hot Sauce
• 3/8 Cups Dark Brown Sugar
• 1/2 tsp Cayenne (Red Pepper)
• 2 Cloves Minced Fresh Garlic
• 1 TBS Course (Salad Grind) Black Pepper
• Note: for a milder sauce, cut the Black Pepper to 1/2 TBS instead of a full TBS.

Details

Servings 2
Adapted from smoking-meat.com

Preparation

Step 1

In a small sauce pan add the ketchup and the molasses then using the same measuring cup add the
Worcestershire sauce, lemon juice, and Tabasco mixing it all around to make sure all ingredients end up in
the sauce pan and are not left in the bottom of the cup.

Add the dark brown sugar and the cayenne to taste. Note: the cayenne will strengthen in flavor as the sauce
cools so it is wise to add a little less than you think is enough. The above amounts are suited to my personal
taste but I have a very southern tongue and may be too spicy for some.

The dark brown sugar can be modified slightly as well if you tend to like a sweeter or less sweet sauce.

I recommend making your first batch exactly to the recipe and then modifying sweetness and heat on later
batches according to the varying tastes of you and your family.

The 2 cloves of fresh garlic should be minced into very small pieces but not so small that it becomes juice....
you should be able to see the tiny pieces floating in the sauce when complete. It serves to add good flavor
and excellent texture.

Add the course black pepper per the recipe and allow to simmer for 15 minutes to combine the flavors.

Makes about a pint and a half of sauce that is excellent on Beef, Pork and Poultry