An excellent sauce from the Kansas City BBQ Society cookbook. Basting sauces aren't as thick as mops or glazes, but the flavor of Jim Burnett's is so good, I reduce it further and use it to mop ribs and steaks.
Kansas City Basting Sauce
Kansas City BBQ Society Cookbook; Jim Burnett, Smoke-E-Holics
Makes 5 cups
1-1/2 cups cider vinegar
1-1/2 cups apple juice
1/2 cup Worcestershire sauce
1/2 cup teriyaki sauce
1/4 cup catsup
1/4 cup butter
1/4 cup corn syrup
1/4 cup molasses
1 onion, cut into quarters
1 lemon, cut into quarters
1 whole cloves
10 bay leaves
5 cloves garlic, smashed
2 Tablespoons dry mustard
2 Tablespoons Louisiana hot sauce
2 teaspoons soy sauce
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne
Place ingredients in heavy saucepan; bring to a boil, stirring occasionally. Reduce heat; cook until onion is tender. Strain.
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