This Spicy Texas B-B-Q Sauce recipe is intended for basting. It is not meant to be used as a topper once your meat is cooked. It is meant to be cooked down during the cooking process. If you’d like to remove some of the spicy aspect of this recipe, just omit both the black pepper and cayenne pepper from the recipe.
2 – 15 oz. cans of tomato sauce
1 – Large onion finely chopped
¼ cup of white vinegar
1 tsp. Chile powder
½ cup of Worcestershire sauce
1 tsp. Liquid smoke
¼ cup honey
½ cup molasses
¼ cup prepared mustard
2 teaspoons salt
½ tsp. black pepper
½ tsp. cayenne pepper
½ head (bulb) of garlic (minced)
1 cup Light Brown Sugar
Combine all ingredients in a 4 quart pot. Bring to a quick boil, stirring constantly, and then reduce heat to a simmer. Blend mixture with a hand held blender to reduce the size of the onions. Simmer for 15 minutes covered, and then for one hour uncovered until sauce is reduced and thickened, stirring occasionally.
Brush onto pork spareribs cooked in the over at 225 degrees for 4-5 hours. Baste every 30 minutes and cover cooking pan or tray with aluminum foil. You can also use a smoker to smoke the ribs for 4-5 hours at 225 degrees. Shift oven to broil and uncover the ribs. Broil until you see the sauce start to crisp up on the ribs.
Use this sauce for a wet rub on beef brisket. Rub (or brush) entire brisket with sauce and place in a roasting pan in the oven at 225 degrees for 12-14 hours. Cover pan with aluminum foil and baste every hour. Check brisket for tenderness. Remove foil for approximately one hour prior to removing from the oven. You can also smoke the brisket, cooking it at 225 degrees for 12-14 hours, basting regularly throughout cooking time.
Makes approximately 1 ¾ quarts finished sauce.
Source: Steven Coyne