This is a versatile barbecue sauce that is delicious on grilled meats and added to pulled pork, chicken or beef. This recipe is suitable for canning.
2 tablespoons dark brown sugar
1/2 cup cider vinegar (or white distilled)
2 tablespoons Worcestershire sauce
1 tablespoon prepared yellow mustard
2 tablespoons honey
2 cups tomato ketchup
2 tablespoons 14-spice dry rub mix (for recipe, go to www.TheYummyLife.com/recipes/69)
Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.
*VARIATIONS: --Sweet and Tangy. Use the original recipe described above. --Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce. --Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want). --Monica's favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke.
CAN IT: This recipe is suitable for water-process canning as long as you don't decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4" head space. Process half and full pints for 20 minutes in boiling water canner.