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14 Spice Rub BBQ Sauce Recipe


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     14 Spice Rub BBQ Sauce

Category   Sauces
Sub Category   None

2 T dr brown sugar
1/2 c. cider or white distilled vinegar
2 T worchestershire sauce
1 T yellow prepared mustard
2 T honey
2 c ketchup
2 T 14-spice dry rub
cayene sauce and liquid smoke for variations

Combine all ingredients in large saucepan. Stir well. Over medium heat, bring to boil; reduce heat and simmer uncovered for 60 minutes. Stir occasionally as it cooks. Store in refrigerator. Keeps for several weeks.
VARIATIONS- --Sweet and Tangy. Use the original recipe described above. --Smoky. Add 1/2 teaspoon liquid smoke per 1 cup of sauce. --Spicy. Add 1/4 to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you want). --Monica's favorite combo - very spicy with a hint of smoke. For each 1 cup of sauce, add 1 teaspoon cayenne and 1/4 teaspoon liquid smoke.
CAN IT- This recipe is suitable for water-process canning as long as you don't decrease the ratio of vinegar to other ingredients. Ladle hot sauce into hot jars leaving 1/4 inch head space. Process half and full pints for 20 minutes in boiling water canner.

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