- approx 1/4 of each
- 3 C Heinz ketchup
- 1/4 C Worchestershire
- 1/4 C Pineapple Sauce
- 1/4 C Dark Corn Syrup
- 1/4 C Apple Cider vinegar
- 3 TBL Lemon juice
- 1 tsp Liquid Smoke
- 3 TBL Tabasco (I prefer cayenne pepper sauce)
- 1 tsp Kosher salt
- 1 tsp Granulated garlic
- 1 tsp Mustard powder
- 1 tsp Onion powder
- 1/2 tsp Black Paper
- 1 C dark brown sugar
- 1/2 C honey
Bring to a boil, then simmer 1 hour.
Pour into small sterile canning jars while still hot.
This is from the son of the creator of Baby Rays BBQ Sauce – as presented.
Adjusted recipe is up above, with tweaks from Grandpa.
- #10 can of Heinz ketchup (12 C)
- 1 C Worchestershire
- 1 C Pineapple Sauce
- 1/2 C Dark Corn Syrup
- 1/2 C Apple Cider
- 1/2 C Lemon juice
- 1 TBL Liquid Smoke
- 1/2 CTabasco
- 1 TBL Kosher salt
- 1 TBL Granulated garlic
- 1 TBL Mustard powder
- 1 TBL Onion powder
- 2 tsp Black Paper
- 2 pounds brown sugar
