1 cup ketchup or tomato sauce
1 cup of Texas Pepper Jelly’s Apple Habanero Rib Candy
1 cup water
6 teaspoons brown sugar
6 tablespoons white granulated sugar
1 teaspoon black pepper
1 teaspoon dry mustard
1 1/2 teaspoons paprika
Juice of one large lemon
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1/4 cup apple juice
2 teaspoons corn syrup
What to do:
Dump everything into a large saucepan and bring to a boil, stirring constantly. Don’t leave it!
Cover and simmer on as low a setting as possible for two hours or so, until it thickens. Keep it in the refrigerator.
Use it on ribs, chicken, pork, beef. . . anything that goes well with barbecue sauce.
Um, that would be pretty much anything, right?
This sauce is also fabulous in your baked bean recipe. And to dip your chicken nuggets into.
It will stay fresh in your ‘fridge for a week, but don’t count on it lasting that long.
P.S. If you don’t have time to stand over the stove, just dump all the ingredients in your crockpot and let it simmer in there all day. It’ll be ready for your grill when you get home from work and start supper.