CVC Barbeque Sauce - Master Cookbook Recipe # 591
This is our signature Collard Valley Cooks Barbeque Sauce! It’s the perfect balance of sweet, tangy, and savory with a little bit of a kick. By using dark cane syrup and apple cider vinegar, you get that deep, authentic Southern flavor that store-bought sauces just can't match. It’s versatile enough for ribs, chicken, or even as a dip for your favorite fries!
This is recipe #591 in Tammy’s Master Cookbook.
Ingredients
- 1 1/2 cups ketchup
- 1 cup tomato sauce
- 1 cup light brown sugar, packed
- 1 cup water
- 2/3 cup apple cider vinegar
- 1/2 cup dark cane syrup (or molasses)
- 1 Tbsp yellow mustard
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp roasted garlic powder
- 1 tsp salt
- 1 tsp coarse black pepper (use 1/2 tsp for mild)
- 1/2 tsp cayenne pepper (omit for mild)
Instructions
- Combine: In a medium saucepan, whisk together all of the ingredients until the sugar and mustard are well incorporated.
- Boil: Place the saucepan over medium-high heat and bring the mixture to a rolling boil.
- Simmer: Once boiling, reduce the heat to low and let the sauce simmer for 20 minutes. This allows the flavors to meld and the sauce to thicken slightly.
- Cool and Store: Remove from the heat and let it cool. Pour the sauce into a Mason jar and store it in the refrigerator.
Notes
Tammy's Tips
This sauce keeps beautifully in the refrigerator for up to 6 months, so it’s great to have on hand for quick meals! If you have family members who don't like much heat, just omit the cayenne and cut the black pepper in half for a perfectly mild version. The dark cane syrup is the "secret ingredient" that gives it that beautiful dark color and rich, old-fashioned taste.