Sweet-and-smoky barbecue sauce from Barbecue Sauces, Rubs, and Marinades, Bastes, Butters & Glazes, Too: Over 200 Finger-Licking Recipes (page 158) by Steven Raichlen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on October 23, 2020

    I made 1/3 of the recipe and it is a pretty good (but not spectacular) bbq sauce. I did use some smoked paprika in place of the liquid smoke; I also used chipotle chili powder and went slowly with the apple cider vinegar as we find many bbq sauces too tangy. I used Captain Morgan’s dark rum and I’m not sure I detect it at all in the finished product but it is certainly possible that I would miss it if I repeated this recipe without it. This will certainly find lots of uses until it is gone but at this point I’m not sure it’s a repeat.

  • HalfSmoke on May 20, 2018

    Nice, non-offensive rendition of a classic Kansas City sauce that is exactly as the name implies: sweet and smoky. I used this to make some burnt ends and they were sweet, smoky, and non-offensive. If that’s what you’re after, then this sauce should work well for you. Not a standout, but useful.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.