Barbecue Sauce
I started making my own barbecue sauce in my cell, and then moved to making it in the kitchen.
Ingredients
- ¾ cup ketchup
- 2 cups pineapple juice not from concentrate
- ½ to ¾ cup brown sugar
- 1 ½ teaspoons powdered beef bouillon
- 1 teaspoon yellow mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon cayenne pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Bring the ketchup and pineapple juice to a boil in a medium saucepan over medium-high heat.
- Whisk in the brown sugar, beef bouillon, yellow mustard, apple cider vinegar and cayenne pepper.
- Bring the mixture back to a boil, stirring occasionally.
- Reduce heat to medium-low and simmer until the sauce has reduced by about half, about two hours. The sauce should be thick enough to coat the back of a spoon.
- Remove from heat and stir in the Worcestershire sauce.
- Leftover sauce can be stored in the refrigerator for up to 2 weeks.
Notes
- The amount of sugar in this sauce is based on your preference - but note that as the sauce cooks down, the sugars will concentrate and it will become sweeter, so use caution.
Recipe Photos
