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Can I Use Rice Vinegar With Sweet Baby Rays Barbecue Sauce

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Here's a Barbecue Sauce recipe that's every bit as delicious as Sweet Baby Ray's famous sauce. It's all natural, made by you, and only takes a few minutes.

Barbecue sauce in a glass jar.

Recipe ingredients:

Labeled ingredients for barbecue sauce in various bowls.

Ingredient notes:

  • Molasses: Substitute ¼ cup dark corn syrup, honey, or maple syrup, or 3 tablespoons firmly-packed brown sugar (the flavor of the sauce will change).
  • Tamarind paste: Look for this sour paste in Asian and Indian sections of grocery stores. In a pinch, you can substitute 1 teaspoon brown sugar + 1 teaspoon white vinegar or lime juice. You can also buy it online (Culinary Hill may earn money if you buy through this link).
  • Liquid smoke: In a pinch, substitute 2 teaspoons smoked paprika (the flavor of the sauce will change).
  • Cayenne pepper: Add to taste (I like ⅛ teaspoon) or omit entirely.

Step-by-step instructions:

  1. In a non-reactive saucepan over medium-high heat, whisk together the ketchup, brown sugar, pineapple juice, molasses, tamarind paste, liquid smoke, mustard, garlic powder, onion powder, and chili powder.
    Barbecue sauce ingredients in a silver stock pot.
  2. Then turn down the heat and cover the saucepan. Simmer the sauce for 15-20 minutes to let the flavors mingle. Season to taste with vinegar, salt, pepper, and cayenne pepper.
    Barbecue sauce in a silver pot with a whisk resting in it.

Recipe tips and variations:

  • Yield: One batch makes about 4 cups of sauce.
  • Make ahead: Cool and refrigerate up to 4 days in advance.
  • Storage: Store leftovers covered for up to 4 days in the refrigerator.
  • Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator.

You don't need a smokehouse and a gazillion hours to make your own award-winningly tender, fall-off-the-bone, melt-in-your-mouth barbecue ribs. This recipe is what I make when I want the best, most phenomenal ribs at home. It frees me up to concentrate on planning the party and figuring out the side dishes, too.

Great recipes for barbecue sauce:

  • Baby back ribs (shown above)
  • Chicken skillet pizza
  • Slow cooker pulled pork
  • Slow cooker beef brisket

Barbecue Sauce

Here's a Barbecue Sauce recipe that's every bit as Sweet Baby Ray's famous sauce. It's all natural, made by you, and only takes a few minutes.

Prep Time 3 mins

Cook Time 17 mins

Total Time 20 mins

Servings 16 (¼ cup) servings

Course Pantry

Cuisine American

Calories 81

  • 2 cups ketchup
  • 1/2 cup brown sugar plus more to taste
  • 1/2 cup pineapple juice
  • 4 tablespoons molasses (see note 1)
  • 2 teaspoons tamarind paste (see note 2)
  • 2 teaspoons liquid smoke (see note 3)
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1 tablespoon apple cider vinegar or white vinegar, to taste
  • cayenne pepper to taste (see note 4)
  • Salt and freshly ground black pepper to taste

  • In a non-reactive saucepan over medium-high heat, whisk together the ketchup, brown sugar, pineapple juice, molasses, tamarind paste, liquid smoke, mustard, garlic powder, onion powder, and chili powder.

  • Bring the sauce to a low boil; reduce heat to low, cover, and simmer until flavors have blended, about 15 to 20 minutes. Season to taste with apple cider vinegar, salt, pepper, and cayenne pepper.

  1. Molasses: Substitute ¼ cup dark corn syrup, honey, or maple syrup, or 3 tablespoons firmly-packed brown sugar (the flavor of the sauce will change).
  2. Tamarind paste: Look for this sour paste in Asian and Indian sections of grocery stores. In a pinch, you can substitute 1 teaspoon brown sugar + 1 teaspoon white vinegar or lime juice. You can also buy it online (Culinary Hill may earn money if you buy through this link).
  3. Liquid smoke: In a pinch, substitute 2 teaspoons smoked paprika (the flavor of the sauce will change).
  4. Cayenne pepper: Add to taste (I like ⅛ teaspoon) or omit entirely.
  5. Yield: One batch makes about 4 cups of sauce.
  6. Make ahead: Cool and refrigerate up to 4 days in advance.
  7. Storage: Store leftovers covered for up to 4 days in the refrigerator.
  8. Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator.

Serving: 1 tbsp Calories: 81 kcal Carbohydrates: 20 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Sodium: 282 mg Potassium: 195 mg Fiber: 1 g Sugar: 18 g Vitamin A: 164 IU Vitamin C: 2 mg Calcium: 23 mg Iron: 1 mg

I'm the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Can I Use Rice Vinegar With Sweet Baby Rays Barbecue Sauce

Source: https://www.culinaryhill.com/barbecue-sauce-recipe/

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