Print
Email
Add a photoServings: 1
Ingredients
- 10 1/2 ounce Can Campbell's beef broth plus one can water
- 6 ounce Can tomato paste
- 1/2 c. Worchestershire sauce
- 1 Tbsp. Liquid smoke
- 1/4 c. Cider vinegar
- 1/2 c. Gulden's mustard
- 1/2 c. Granulated sugar
- 1/4 c. Brown sugar
- 1 Tbsp. Chile pwdr
- 1 tsp Habenero warm sauce
Directions
- Throw all the ingrediants into a pot, mix and bring to the point where it just starts to boil. I guess a very gentle simmer would be a good term for it. You want some of the liguid to boil off, but you don't want to burn the sauce. Cook uncovered till you reach the consistency which you would like. I'll usually cook for about 4 hrs, stiring quite a bit.
- If desired a thicker sauce, leave out some of the water.
- If you do not like to sweat with your ribs, you might cut down on the amount of chili pwdr and/or possibly the warm sauce.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1105g | |
| Calories 971 | |
| Calories from Fat 57 | 6% |
| Total Fat 6.77g | 8% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 5575mg | 232% |
| Potassium 3359mg | 96% |
| Total Carbs 220.6g | 59% |
| Dietary Fiber 11.2g | 37% |
| Sugars 189.08g | 126% |
| Protein 17.87g | 29% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
