I found this on the Tabasco® web site a few years ago. What I like about it you don't have to cook it.
3/4 Cup Ketchup
1/2 Cup Cider Vinegar
1/2 Cup Brown Sugar
3 tbsp Worcestershire Sauce
3 tbsp Vegetable Oil
2 tbsp Lemon Juice
2 1/2 tbsp Chile Powder
2 tsp Dijon Mustard
1/2 tsp TABASCO® Pepper Sauce
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1 Small Onion Minced
2 Cloves Garlic
Mix all ingredients in a bowl and store in refrigerator over night.
A couple of notes. I don't know what they mean by a small onion, but a whole onion in this is over kill.
I use about 4 tbsp of finely minced onion, and suppose a tbsp of onion powder would work too. A whole tsp of Tabasco® is good too.
I mix mine in a quart canning jar, shake it up and put in in the frig.
We usually use sauce on the side, like with the two huge slabs of ribs I did yesterday with dry rub on them. MMM
3/4 Cup Ketchup
1/2 Cup Cider Vinegar
1/2 Cup Brown Sugar
3 tbsp Worcestershire Sauce
3 tbsp Vegetable Oil
2 tbsp Lemon Juice
2 1/2 tbsp Chile Powder
2 tsp Dijon Mustard
1/2 tsp TABASCO® Pepper Sauce
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1 Small Onion Minced
2 Cloves Garlic
Mix all ingredients in a bowl and store in refrigerator over night.
A couple of notes. I don't know what they mean by a small onion, but a whole onion in this is over kill.
I use about 4 tbsp of finely minced onion, and suppose a tbsp of onion powder would work too. A whole tsp of Tabasco® is good too.
I mix mine in a quart canning jar, shake it up and put in in the frig.
We usually use sauce on the side, like with the two huge slabs of ribs I did yesterday with dry rub on them. MMM
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