About this recipe:I have had to search and experiment to get this BBQ sauce recipe right. Fantastic on pork! Or try brushing some on chicken as it finishes cooking on the BBQ. Use fresh ground peppers for the best results. You can safely keep this in fridge for a couple of weeks.
350g prepared mustard
110g dark brown soft sugar
180ml cider vinegar
1 tablespoon chilli powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavouring
1 teaspoon hot sauce, or to taste
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Method Prep:10min › Cook:40min › Ready in:50min
In a heavy non-reactive saucepan, stir together the mustard, dark brown soft sugar, vinegar and beer. Season with chilli powder and black, white and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.
Mix in the Worcestershire sauce, butter and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavours to blend. The vinegar taste may be a little strong until the sauce completely cools.
Liquid smoke flavouring
Liquid smoke flavouring is available online or in some specialty shops. In a pinch, you could skip it in this recipe and still get delicious results.