We ran out of barbecue sauce. Completely. There was weeping and wailing and sadness. What can I say? We like our barbecue sauce. A lot.
I make the sauce in large batches and a single batch will yield 7-8 pints of sauce. Enough to last and to give some away [though this year I have been expressly forbidden to give any away. No Sharing the Sauce, Mom.]
Well. Okay, then.
I'll share the recipe instead. Here you go!
Robin's Favorite Barbeque Sauce
7 1/2 cups brown sugar
6 1/2 cups ketchup
1/2 cup molasses
1 cup apple cider vinegar
1/4 cup Worcestershire sauce
3 rounded tablespoons mustard powder
3 tablespoons salt
3 tablespoons paprika [smoked paprika is really good, too!]
3 tablespoons black pepper
1 tablespoon chili powder
1 tablespoon garlic powder or 1 entire head of garlic, peeled and minced
1 tablespoon onion powder or 2 onions, minced
1 teaspoon red pepper flakes
This year I ran out of brown sugar, so I used 3 cups brown sugar and 3 cups of honey instead. Perfect! Honey is sweeter than sugar, so you can use about 25% less of it when you're substituting.
Mix all ingredients together in a large pot and bring to boil. Ladle into clean jars; cover with lids and rings and process for canning. Makes 7-8 pints of sauce.
[According to the National Center for Food Preservation, you can process barbecue sauce in pint jars in a boiling water bath for 20 minutes. There's a link to them in the sidebar in case you want to check altitudes, etc. ]