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Kathy's Award Winning Barbeque Sauce

In this video, you’ll see how to make an award-winning barbeque sauce that’s thick and spicy. Brown sugar and molasses lend a touch of sweetness, while cayenne pepper and garlic powder bring some spicy heat. Give everything a quick whirl in the blender, then simmer on the stove to marry the flavors. Try this 5-star sauce with grilled chicken or ribs. Watch the video, then get the top-rated recipe for Kathy's Award Winning Barbeque Sauce. If you prefer a less spicy sauce, cut the cayenne pepper in half.

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  • purplecola

I have been making bbq sauce for about 10 years now, from my own recipe. It includes pretty much the same ingredients as this one (I won't give away the spice blend, etc.). A couple of years ago, I made a bunch of sauce and canned it. When I checked on it a few days later, it had thickened like jelly. I wondered if it had something to do with the batch size, so I tried again with the regular original recipe amount ~ about 2 pints. Checked on it a few hours later and noticed it had strange... globs... in it. I opened the jar and poured it out, checking on the tiny blobs. They were soft, like jelly and were throughout the whole sauce. I left it in a bowl, covered, and checked it two hours later. the blobs had tripled in size! The next morning, the sauce was the consistency of thick jelly. No matter what I've done, from checking the brown sugar to make sure there's no corn syrup (yes, it can be in there) to using corn syrup-free ketchup to adding a lot of vinegar has helped! Two years lat

  • chkm8k2

Where's the vinegar?