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“I got this recipe from Saveur magazine. First you make the dry rub, which is great on chicken, then use it in the barbecue sauce....yum.”
3 cups

Ingredients Nutrition


  1. For Barbecue spice:
  2. Put garlic, ground chili, salt, pepper, sugar, oregano, and thyme into small bowl.
  3. Stir well, making sure garlic is thoroughly combined. If not using right away, put in tightly sealed jar or baggie and keep in fridge.
  4. For Sauce:
  5. Put ketchup, sugar, garlic, 3/4 c water, worcestershire, vinegar, barbecue spice, and pepper into a saucepan and stir well until combined. Season to taste with salt.
  6. Simmer over medium-low heat, maintaining a gentle simmer for 30 minutes.
  7. If not using sauce right away, allow it to cool and put into jar. Can keep in fridge for up to a month.

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