Big
Dino Bones Barbecue Sauce
Ingredients
4 32oz.
bottles store-bought ketchup
1 lb.
blackstrap molasses
1 cup
blackberry jelly
2 cups
vinegar
3 tbs.
ground red pepper
5 fresh
habs (whole)
2 white
onions (chopped)
2 med.
bell peppers (chopped)
cloves
garlic (chopped)
1 lb. lt.
brown sugar
? cup
pickling spice IMPORTANT
1 white
cotton baby's sock (preferrably unused)
2 tsp.
celery salt
Preparation
Put the
ketchup and vinegar on a medium-low heat until good and hot, then
slowly add molasses, brown sugar and jelly, stirring all the time until
they liquefy with the hot mixture.
Add
chopped onions, peppers, garlic and spices. Put pickling spice into
baby's sock and tie sock closed at top making spice pouch.
Add pouch
to mixture, holding under surface with wooden spoon until saturated
with hot mixture. Allow mixture to SLOWLY boil or "burble."
Keep stirring of bottom to prevent sticking. (From time to time I like
to "mop" the bottom of the pot with the spice pouch to release goodies
in pouch and clean bottom at the same time.
Allow to
"burble" for about an hour and a half, until fresh peppers are soft.
Don't leave out the pickling spice from this stuff. It's the key to
giving this sauce its own distinctive flavor.
It's a pretty sweet sauce, but the habs and
ground red give it a "sneaky pete" quality that slips up behind the
sweet and grabs your attention.
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