There’s a zillion great BBQ sauces out there, but there’s something about homemade that makes it a little bit better. Many sauces are made with the same basic main ingredients and a few tweaks of spices or seasoning. This is a great sauce to get you started. This is enough sauce to coat two racks of ribs <\/a>and have 1\/2 cup or so left over if you want to make a little bit with real heat after you have the regular batch done . Sauce should be applied near the end of the cook or smoke, just long enough to caramelize. Too long or too hot and it will burn.<\/p>\n

What you will need:<\/p>\n

\n
• 1 cup ketchup<\/li>\n
• 1\/2 cup balsamic vinegar<\/li>\n
• 1\/2 cup black strap molasses<\/li>\n
• Juice of 3 limes or 6 tbsp lime juice<\/li>\n
• 1 can (5-ish ounces, the little one) of V8 juice<\/li>\n
• 2 tbsp minced garlic<\/li>\n
• For heat: 3-4 minced jalapenos without or seeds, 1 habanero for more heat,\u00a0 or 1 tbsp tonguespank<\/a> smoky bourbon spice.<\/li>\n
• 2-3 tbsp worcestershire sauce.<\/li>\n<\/ul>\n

  <\/a><\/p>\n

  Just mix it all together in a little sauce pan. Heat it up to it just starts to boil, then let simmer 20-30 minutes. Let it cool and it will get that classic BBQ Sauce thickness!<\/p>\n

  <\/a><\/p>\n

   <\/p>\n","protected":false},"excerpt":{"rendered":"

  There’s a zillion great BBQ sauces out there, but there’s something about homemade that makes it a…<\/p>\n","protected":false},"author":1,"featured_media":1869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2},"_links_to":"","_links_to_target":""},"categories":[14,15],"tags":[],"class_list":["post-1864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bbq","category-dips","wpcat-14-id","wpcat-15-id"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.cooklikeaman.com\/wp-content\/uploads\/2014\/05\/sauce1.jpg","jetpack_shortlink":"https:\/\/wp.me\/pSCIB-u4","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/posts\/1864"}],"collection":[{"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/comments?post=1864"}],"version-history":[{"count":6,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/posts\/1864\/revisions"}],"predecessor-version":[{"id":2080,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/posts\/1864\/revisions\/2080"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/media\/1869"}],"wp:attachment":[{"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/media?parent=1864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/categories?post=1864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cooklikeaman.com\/wp-json\/wp\/v2\/tags?post=1864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}