…RQSBSS for RIBS & BBQ…
…Caution… Not to be used by amateurs or the weak…
“Richard’s Quart of Speckled Brown Serving Sauce”
20 oz bottle Ketchup
9 oz. bottle Mustard
½ cup White Wine Vinegar
½ cup Wooster Sauce
¼ cup Molasses
2 tbls. Maggi
2 tbls. Black Pepper
4 tsp. Hot Chili Powder
4 tsp. Granulated Dried Garlic
2 tsp. Celery Salt
2 tsp. Liquid Hickory Smoke
13 big glugs Pepper Sauce
2 shots Good Spirits
Empty the ketchup and mustard containers into a 2 quart sauce pan…
In to each container, pour ¼ cup of the white wine vinegar…
Shake to get the remaining ketchup and mustard dissolved in the vinegar before pouring into the pot… It’s a shame to waste good sauce makings…
Halfway through assembly, start low heat… Whisk occasionally as you go…
After assembly is complete, whisk till you see the first bubble shake the sauce…
Turn the heat off and remove the pan from the burner and “Leave it alone!” to cool a bit…
Pour-up in a sterile quart fruit jar…
What’s left over… is for supper…
Refrigerate… between uses or until it’s gone…
Don’t bother to make a half recipe… It won’t last long…
…I use…
Kroger's Private Selection Organic Tomato Ketchup…
Jack Daniel’s Old No. 7 Mustard…
Star Italian Kitchen White Wine Vinegar…
Lea & Perrins Worcestershire Sauce…
Grandma’s Original Unsulfured Molasses…
Maggi Liquid Seasoning (in the funky brown bottle, high on the soup isle…)
Tone’s Restaurant Black Pepper… (course ground…)
Tone’s Hot Chili Powder…
Tone’s Granulated Dried Garlic…
McCormick’s Celery Salt…
Colgin Liquid Hickory Smoke…
Frank’s “RedHot” Pepper Sauce… (Using the 12 oz. bottle regulates the glugs)
Hardy Cognac and/or Jack Daniel’s Bourbon...Black Label or Single Barrel… (Didn’t your Mama teach you not to play with your food?)