Barbeque Recipe « Mississippi Sweet and Sour Barbeque Sauce

A sweet and sour version of barbeque sauce for shrimp, pork, and chicken. This sauce is very potent, so use sparingly as a baste while cooking shrimp, pork, and chicken. To make into a dipping barbeque sauce increase the amount of brown sugar to 1 cup and use white vinegar instead of apple cider vinegar.

Ingredients

• 1 cup ketchup
• ¾ cup brown sugar
• 1 (5.5 ounce) can tomato paste
• ½ cup apple cider vinegar
• ¼ cup dark corn syrup
• 2 fluid ounces pineapple juice
• 1 fluid ounce bourbon whiskey
• 2 tablespoons water
• 2 tablespoons minced white onion
• 2 teaspoons lemon juice
• 1 ½ teaspoons mustard powder
• 1 teaspoon hot pepper sauce (such as Tabasco®)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ⅓ teaspoon ground allspice
• 1 pinch Chinese five-spice powder
• 1 pinch celery salt

Cooking Directions

1. Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.

Nutrition Facts

• calories75.1
• carbohydrateContent17.5 g
• fatContent0.2 g
• fiberContent0.6 g
• proteinContent0.9 g
• sodiumContent425 mg
• sugarContent13.2 g