Makes about 3 cups
3 cups ketchup
1 cup firmly packed brown sugar
1 1/2 tablespoons granulated sugar
1 cup water
1/2 cup cider vinegar
1/3 cup beer
1 1/2 tablespoons hot pepper sauce
1 tablespoon Worchestershire sauce
2 teaspoons liquid smoke
1 1/2 tablespoons chili powder
1 tablespoon dry mustard
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 teaspoon celery salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
In a heavy medium saucepan, stir together the ketchup, brown sugar, granulated sugar, 1 cup water, cider vinegar, beer, hot pepper sauce, Worcestershire sauce, liquid smoke, chili powder, dry mustard, granulated garlic, onion powder, celery salt, allspice, and cloves. Bring to a boil and then reduce heat to very low.
Simmer, stirring frequently, until the sauce is deeply flavored and has a nice thick consistency, 1 to 1 1/2 hours.
Remove from the heat and let cool. Store in the refrigerator for up to 2 months.
This recipe from the Oregonian newspaper, 22-May-07. Credit Diane Santucci, Russel Street Bar-B-Que.
