Here is one last post of recipes for a barbecue rub and sauce for this go round. The rub is very basic and has fewer ingredients than the rubs posted previously, but it is still very useful. I do not know the source of this recipe.
I occasionally can purchased commercial barbecue sauces on sale at a good price. I check the label; and ,if it has no high fructose corn syrup, I will purchase a bottle or two. Bull’s-Eye Barbecue Sauce is one such product. The recipe today is for a “doctored up” commercial or homemade barbecue sauce. Add just a few ingredients, and a commercial sauce becomes almost homemade. This is a sticky sauce with molasses undertones. It is great on both pork and chicken. This recipe is adapted from Allrecipes.
Basic Barbecue Rub
2 T. Chili Powder
1 T. Granulated Garlic
1 T. Onion Powder
1 T. Ground Cumin
1/2 T. Ground Black Pepper
Mix all ingredients together and store in an airtight container.
Sticky and Tangy Barbecue Sauce
1 cup honey
1 cup ketchup
2 tablespoons molasses
1 (18 ounce) bottle barbeque sauce (or equivalent of homemade sauce.
Mix ingredients together, blending well. Brush on ribs or chicken, cooked on grill or in the oven, during the last 15 to 30 minutes of cooking. This keeps for a month or so in the refrigerator if using commercial sauce. How long it would keep with homemade sauce would depend on how long the homemade sauce could be kept.
Tomorrow we are Cooking with the Journal