2007 is the second annual canning of the Chicken and Rib Sauce. Last year’s batch was called Uncle Jesse’s Yankee BBQ Sauce:
This year we’ll have to find another name. The recipe is adapted from Cooks Illustrated basic BBQ sauce. The following is for one batch, we quadrupled it, yielding enough sauce for eleven full 12 oz. jars, plus enough for dinner of brisket that night.
1 28 oz can whole peeled tomatoes
1 8 oz can tomato sauce
1 medium onion, chopped
1/4 cp. packed dark brown sugar
2 tblsp dark molasses
2 tblsp sweet paprika
2 tblsp ground cumin
2 tblsp chili powder
salt and pepper to taste
1 tsp liquid smoke
1) Saute onion with 1 tblsp vegetable oil, until onions are soft and golden.
2) Add remaining ingredients, stir and bring to boil. Reduce heat and simmer with cover off to reduce.
4) enjoy on your favorite slow smoked chicken, ribs, and even brisket!