Robin’s Low Country Barbeque Sauce
This BBQ sauce recipe was a labor of love as I adjusted it over 20 years. It is a balance of sweet and sour, and is even better when it is spicy. It’s good for 4-6 weeks stored in a Mason jar and refrigerated.
Ingredients
2 cups of Heinz cider vinegar
1 tablespoon of garlic powder
3 Tbsp of kosher salt
1 tsp of black pepper
1 tsp of white pepper
2 cups of brown sugar (preferably 1 light and 1 dark brown)
¾ cup of molasses
4 cups of Heinz ketchup (buy a 32 ounce bottle, use the entire bottle)
1 - 4 tsp of red pepper flakes - depends how spicy you want it
1 tsp of deli mustard (not dry)
¼ cup of Worcestershire sauce
¼ cup of fresh squeezed lemon juice
1 small onion crushed for juice, (put the onion in a plastic sandwich bag and crush with a mallet)
Optional:
2 Tbsp of chili powder
½ cup of neutral oil (not olive oil)
1 tablespoon of pick-a-pepper sauce
1 tsp smoked paprika
2 -3 chipotle peppers
Liquid smoke
A bit of coffee or espresso
Directions
In a large saucepan over medium heat add in order:
2 cups of Heinz cider vinegar
1 tablespoon of garlic powder
3 Tbsp of kosher salt
1 tsp of black pepper
1 tsp of white pepper
2 cups of brown sugar (preferably 1 light and 1 dark brown)
¾ cup of molasses
4 cups of Heinz ketchup (buy a 32 ounce bottle, use the entire bottle)
1 - 4 tsp of red pepper flakes - depends how spicy you want it
1 tsp of deli mustard (not dry)
¼ cup of Worcestershire sauce
¼ cup of fresh squeezed lemon juice
1 small onion crushed for juice, (put the onion in a plastic sandwich bag and crush with a mallet) add to sauce and leave
Lower heat to medium low (possibly simmer if it’s cooking too fast) and cook for 30 -60 minutes
Note: Do not attempt to adjust sauce while cooking, trust the process
Funnel into a Mason jar removing any large pieces of onion
Optional:
2 Tbsp of chili powder
½ cup of neutral oil (not olive oil)
1 tablespoon of pick-a-pepper sauce
1 tsp smoked paprika
2 -3 chipotle peppers
Liquid smoke
A bit of coffee or espresso