Subject: Brown Sugar Barbecue Sauce (Stubbs Sticky Sweet Clone)
From: Rivka Y
Date: 11/1/2022, 8:52 AM
Brown Sugar Barbecue Sauce (Stubbs Sticky Sweet Clone)
Condiments, Flavour Enhancers, Gluten Free, Vegan
Source: My Recipe
160 mL water, divided (60 + 100)
25 mL corn starch
1 1/2 cups brown sugar
1 tsp salt
1 tsp. cardamom
4 mL garlic powder
4 mL onion powder
0.5 tsp ground mustard
0.5 tsp. ginger
0.5 tsp. smoked paprika
0.25 tsp. Pul Biber (Turkish Red Pepper Flakes-Aleppo Pepper)
0.25 tsp cayenne pepper
1 tsp liquid smoke
60 mL tomato paste (67 grams approx.)
45 mL apple cider vinegar
15 mL white vinegar
1 1/2 Tbsp molasses (40 grams)
If you have a tall metal pan with spout and gradations marked on the interior,
then this is an ideal cooking container for this recipe.
If you require a sauce that is not as thick, consider reducing the cornstarch
to 15 mL only. The consistency will be more runny than the Stubbs® Sticky Sweet
Barbeque Sauce that this sauce mimics.
Pul Biber are the Turkish red pepper flakes, sometimes known as Aleppo Pepper.
Armenian pepper is a little hotter but a good substitute. The Turkish red pepper
flakes are hot but not the dry heat of the crushed chilli flakes found in North
American stores. They are also somewhat moist, a touch salty and have way more
Combine 60 mL of the water with cornstarch; set aside.
Add all ingredients plus the rest of the water to a medium saucepan. Cook over
high heat until sugar dissolves and mixture comes to a rolling boil.
As the mixture is approaching boil, add small spoonfuls of the mixture in the
pan to the cornstarch, mixing in well, to temper the cornstarch slurry.
Continue to temper the cornstarch slurry before adding to boiling mixture
(This is to avoid the cornstarch from becoming lumps when it is added directly
to the boiling mixture.).
Add cornstarch slurry to mixture in pan when contents has come to a boil and
has reduced somewhat (Some of the water will have boiled off.). Continue
stirring as sauce thickens on high and has reduced to 480 mL or two cups
(Check markings on inside of pot.).
Remove from heat and allow to cool before transferring to a glass container,
seal and refrigerate. Use as required.
Each small can (5.5 oz/156 mL) contains 2 1/2 recipes worth of tomato paste.
Freeze one recipe in a labelled bag of 67/58 grams. Freeze 34 grams of paste
in another small bag with notes regarding adding another 34 grams to it.
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