This is a deliciously sweet, hickory smoke-flavored barbecue sauce which is excellent for baby back ribs or any other cut of beef. It is also good for barbecuing chicken. This is a tomato-based sauce. This recipe was generously donated by Jerry Ahearn.
1/4 C. Molasses
1 C. Catsup
1/2 to 3/4 C. Brown Sugar
4 tsp. Hickory liquid smoke
1/2 tsp. Onion salt
1/2 C. + 2 Tbsp. vinegar
1/2 tsp. Dry mustard
1/2 tsp. Garlic powder, not garlic salt
1 1/2 tsp. Corn Starch
Mix molasses, catsup, 1/2 cup brown sugar, liquid smoke, onion salt, vinegar, mustard and garlic powder. Simmer for 20 minutes. Taste, add additional 1/4 brown sugar, if desired, and cook another 5 minutes. Mix 1-1/2 teaspoons corn starch with 1 tablespoon water. Stir to mix well. Pour into hot mixture and cook until slightly thickened, about 5 minutes. Cool.
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