Description
A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar.
Ingredients
- 1 cup ketchup
- ¾ cup brown sugar
- 1 (5.5 ounce) can tomato paste
- ½ cup apple cider vinegar
- ¼ cup dark corn syrup
- 2 fluid ounces pineapple juice
- 1 fluid ounce bourbon whiskey
- 2 tablespoons water
- 2 tablespoons minced white onion
- 2 teaspoons lemon juice
- 1 ½ teaspoons mustard powder
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon ground allspice
- 1 pinch Chinese five-spice powder
- 1 pinch celery salt
Instructions
- Combine ketchup
- brown sugar
- tomato paste
- vinegar
- corn syrup
- pineapple juice
- bourbon whiskey
- water
- white onion
- lemon juice
- mustard powder
- hot pepper sauce
- Worcestershire sauce
- salt
- black pepper
- onion powder
- garlic powder
- allspice
- Chinese five-spice powder
- and celery salt together in a saucepan over medium heat. Bring to a boil
- reduce heat to low
- and simmer until flavors have blended and sauce is slightly reduced
- 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 16