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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 75 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons water
• ¼ cup dark corn syrup
• 2 teaspoons lemon juice
• ¾ cup brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• ⅛ teaspoon ground allspice
• 1 teaspoon Worcestershire sauce
• 1 ½ teaspoons mustard powder
• 1 cup ketchup
• ½ cup apple cider vinegar
• 1 pinch celery salt
• 1 pinch Chinese five-spice powder
• 1 teaspoon hot pepper sauce (such as Tabasco®)
• 1 (5.5 ounce) can tomato paste
• 2 fluid ounces pineapple juice
• 2 tablespoons minced white onion
• 1 fluid ounce bourbon whiskey

Recipe Instructions

Step 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.