I have always used barbecue sauce from a bottle purchased at the store. The red colored one. But recently I went to a friend’s house and had the most delicious pork with a tangy, vinegar-flavored barbecue sauce on it.
In searching for a different kind of BBQ sauce, I ran across a website called AmazingRibs.com. Meathead Goldwyn, the produce of this site, is also a judge in barbecue competitions throughout the United States and abroad. Apparently, there are unlimited different kinds of BBQ sauce out there and they are easy to make.
Different areas of the country seem to be partial to types of flavors – anything from sweet to tangy, white (made with mayonnaise) to teriyaki, basic rub or even whiskey. But if you really want to switch it up and you are a mustard lover, you have to try this gold barbecue sauce that comes to us by way of Meathead.
Columbia Gold Barbecue Sauce Recipe
- 2 cups prepared yellow mustard (to be authentic, use yellow ballpark style mustard, not Dijon)
- 2/3 cup cider vinegar
- 3 tablespoons tomato paste (substitute ketchup if you wish)
- 1/2 teaspoon chipotle Tabasco sauce or you favorite hot sauce
- 3/4 cup sugar
- 2 teaspoons chicken bouillon granules or 1 cube
- 2 teaspoons dried rosemary leaves
- 1 teaspoon celery seed
- 3 teaspoons mustard powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- Mix the wet ingredients together in a bowl.
- If you are using a bouillon cube, crush it with a spoon in a bowl or mortar and pestle and add it to the bowl.
- Crush the rosemary leaves and celery seed in a mortar and pestle or in a blender or coffee grinder and add it to the bowl.
- Add the rest of the dry ingredients to the bowl and mix thoroughly.
- Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary.
Leftovers will keep in the fridge for a month or more.
Try this on shredded pork, ribs, hot dogs, hamburgers or even brats. And I, for one, plan on never buying that stuff in a bottle anymore.