Easiest Way to Make All About Salmon Mooloolaba

All-American Barbecue Sauce

Frequently asked questions about mooloolaba.

Recipe Summary All-American Barbecue Sauce

I'm very excited to show you my take on America's most popular style of barbecue sauce--which of course originated in and around Kansas City. After you make a batch of this and taste just how incredible it is, I don't think you'll ever buy that stuff from the store again. Sauce may be used right away, but for best results, wrap and refrigerate for a day or two before using to allow the flavors to develop.

Ingredients | All About Salmon Mooloolaba

2 cups ketchup

⅓ cup packed brown sugar

⅓ cup dark molasses

½ cup white distilled vinegar

½ teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon cayenne powder, or to taste

½ teaspoon freshly ground black pepper

¼ teaspoon ground allspice

¼ teaspoon ground coriander

¼ teaspoon ground cumin

Directions

Combine ketchup, brown sugar, molasses, vinegar, paprika, chili powder, cayenne, black pepper, allspice, coriander, and cumin in a mixing bowl and whisk thoroughly.

Try to use good ketchup. I typically go for the corn syrup-free version of America's most popular brand.

You can use sweet paprika instead of smoked.

Sauce does not need to be cooked if it's going to be used as a glaze for things like barbecued ribs and grilled chicken, but if it's going to be used as a condiment, then bring to a simmer over medium-high heat, stirring occasionally. Turn off heat and allow to cool before storing in the fridge.

Info | All About Salmon Mooloolaba

prep: 5 mins total: 5 mins Servings: 24 Yield: 3 cups

TAG : All-American Barbecue Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes, BBQ Sauce Recipes,