Tess Geer


This recipe originally came from Barbecue! Bible Sauces, Rubs, And Marinades by Steven Raichlen. I tweaked it a bit and tried canning it. CAME OUT GREAT!!! It's a super easy one-pot recipe. It's my all time favorite BBQ sauce.

★★★★★ 2 votes
45 Min
20 Min


3/4 c
packed dark brown sugar
1 c
apple cider vinegar
1/2 c
1/2 c
1/4 c
dark rum or whiskey
1/4 c
yellow mustard
2 Tbsp
liquid smoke flavoring
2 Tbsp
chili powder
1 Tbsp
garlic powder
1 Tbsp
black pepper
2 Tbsp
allspice, ground
1/2 tsp
ground cloves
8 c
kosher salt and pepper to taste


1Combine all the ingredients, except for the ketchup, in a large, deep, heavy, nonreactive saucepan and bring to a simmer over medium heat. Cook, uncovered, until all the ingredients are dissolved, stirring constantly, about 5-10 minutes. Stir in the ketchup and bring to a boil, stirring well because ketchup has a tendency to spatter. Add salt and pepper to taste
2Reduce the heat slightly and gently simmer the sauce, uncovered, until dark, thick, and richly flavored about 30 minutes, stirring often.
3Ladle the hot sauce in hot, clean half-pint or pint canning jars, leaving 1/2-inch headspace. Run a small spatula around the inside of each jar to get rid of air pockets. Wipe jar rims and tighten lids to finger-tip tight.
4Process filled jars in a boiling-water canner for 20 minutes (start timing when water begins to boil). Remove the jars from the canner and place upright on a towel to cool completely.
5After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary. Let jars stand at room temperature 24 hours. Store unopened jars in cool (50ºF to 70ºF), dry, dark place. Use within one year. You also store in your fridge for up to a month.
6This should yield 4-5 pints. You also store in your fridge for up to a month.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Hashtags: #canning, #BBQ