Barbecue Sauce

Use this sweet sauce to make a Barbecued Pork Sandwich from Bruce and Eric Bromberg's "Blue Ribbon Cookbook." Photo credit: Quentin Bacon

  • Yield: Makes about 4 cups
Barbecue Sauce

Source: The Martha Stewart Show, May 2010


  • 3 cups ketchup
  • 1 cup pure maple syrup
  • 3/4 cup light beer, such as a pale ale
  • 1/2 cup honey
  • 1/4 cup cola
  • 2 teaspoons Blue Ribbon Hot Sauce, or other prepared hot sauce
  • 1 teaspoon cayenne pepper
  • 1 serrano chile, seeds removed, if desired, chopped


  1. Combine all ingredients in a heavy-bottomed nonreactive saucepan and place over medium-high heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until mixture is reduced to 4 cups, about 1 1/2 hours.

  2. Strain sauce through a fine-mesh sieve. Use immediately or let cool completely.

Cook's Notes

Cover and refrigerate until ready to use, up to 3 months.


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