British BBQ Society Forums

Again i can't claim the credit but am happy to share this with you.

The recipe would make a huge batch but i normally make a quarter of this and that lasts me a few weeks.

2 Litres Ketchup
2 cups Apple Cider Vinegar
1/2 cup Sugar
1-2 tbs. Garlic Powder
1 tbs. Celery Seed
1 tbs. Ground Cumin
1 tbs. Chili Powder
1-2 tbs.Cayenne Powder
1/8th cup Coarse Salt
1/2-1 cup Water

Then cook the sauce for 10 minutes to reduce it to the consitency desired, and this will also help mix the additional spices to the ketchup.

Good on it's own, or add a bit more water and use it as a mopping sauce to go with the simple rub

Shall have to give that one a bash, will let you know

One thing i forgot to put on here is that you'll need to cook the sauce for 10 minutes to reduce it to to consitency required, and this will also help mix the additional spices to the ketchup.

sounds good, most of the sauces I've tried have lumps in them, (onions and such) and need to be blenderised afterward, I take it the reduction will just thicken it up nicely. let you know how I get on.