Introduction: Lip Smackin' BBQ Sauce
This recipe combines the sweetness of brown sugar, the zing of chipotle and a little inspiration from the garden for an 'awesome sauce' that truly rave-worthy! This is fantastic on Pulled pork BBQ Sandwiches. We also slather it on chicken, ribs and sometimes even burgers!
Ingredients:
1/4 cup dark brown sugar,packed
1/3 cup tomato paste
1/4 cup apple cider vinegar
1/2 tsp chipotle hot sauce
1/2 tsp liquid smoke (optional)
1 tsp dried mustard
1 shallot, finely minced
Whisk together the ingredients and mop onto your choice of meat! It's Lip Smackin' Good!
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14 Comments
10 years ago on Introduction
how long will it last? both in and out of the fridge ?
Reply 10 years ago on Introduction
Keep refrigerated. I would say in a container it would last about 2-3 weeks. If you seal it into sterile jars, it could last a few months. It also freeze well for several months.
Reply 7 years ago
wow such a long time ago lol my record for keeping it so far is 5 months in a sterilized bottle after lightly heating the sauce to kill off anything lol
9 years ago on Introduction
It looks very good.
10 years ago on Introduction
Simple, nice, tasty, and utilitarian instructable.
Thank you for sharing.
Reply 10 years ago on Introduction
:) Anytime
10 years ago on Introduction
Excellent! Basted some hamburgers with this then topped with carmelized onions and mozzarella!
10 years ago on Introduction
My son loves to BBQ I will share this.
10 years ago on Introduction
I am trying this on Saturday,THANK YOU!
10 years ago on Introduction
You could use this with about 3 sauteed onions chopped in about 1/2" and use it as a sauce for hot dogs.
Reply 10 years ago on Introduction
yummy,nice idea!
10 years ago on Introduction
You have no brown sugar listed in your ingredients, did you forget it because you have no ingredients to add the sweetness,? Just wondering if this was just a typing error?
Reply 10 years ago on Introduction
Also, you might want to omit the sugar if using on chicken. It is a personal taste preference but I find that it works better without, on poultry.
Reply 10 years ago on Introduction
Yes, sir. I have corrected my typo!
Thank you for letting me know...so much going on around here, sometimes things get missed! :)