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Unread 02-14-2011, 09:48 PM   #96
h00kemh0rns
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Default Hooks Sweet n' spicy BBQ sauce

This makes a small batch of about 10 ounces or less total. Obviously, you can adjust if needed.

Hooks Sweet n' spicy BBQ sauce
  • 1 cup finished sweet and sour dressing (recipe below)
  • 1/3 cup prepared mustard
  • 1/3 cup Worcestershire sauce
  • 1 Tbs Vizcaya brand Habanero sauce (red NOT the orange)
  • 1 tsp sea salt
  • tsp black pepper (fresh cracked if possible)
  • tsp cumin
  • tsp paprika
  • tsp onion powder
  • tsp garlic powder
  • tsp Chinese 5 spice
  • 1 Tbs Honey
  • 1 Tbs brown sugar

Place sweet and sour dressing, mustard, Worcestershire, and all spices (from salt to Chinese 5 spice) in pan and simmer over medium-low heat for 10 minutes.

Take off of heat and add 1 Tbs of honey and 1 Tbs brown sugar. Mix until incorporated.

Next add Tbs of the habanero sauce, taste and add the remaining Tbs according to heat preference. The finished sauce should not be overwhelmingly hot.

Cool to room temperature then store in a squeeze bottle or any other container in the fridge. *

Bring to room temperature before use.


Sweet and sour dressing
  • cup apple cider vinegar
  • cup brown sugar
  • 6 oz Dole 100% pineapple juice
  • tsp ginger
  • tsp garlic
  • 1 Tbs cornstarch
  • 1 Tbs water
  • cup oil

Place all ingredients, except cornstarch and water, into a pan over medium heat.

Allow mixture to simmer about 10 minutes.

While this simmers mix cornstarch and water in a small bowl.

Add the cornstarch and water to the sweet and sour mixture. Bring to a boil for a minute.

Remove from heat and allow to come to room temp. *Put in sauce in blender and while running drizzle oil until dressing thickens.

Last edited by h00kemh0rns; 02-15-2011 at 12:43 AM..
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