Add a luscious touch to all your barbecue favourites: during the last few minutes of cooking, brush this sauce over chops, burgers, ribs, poultry or fish. Use 1 cup (250 mL) sauce for every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish).
- Portion size 500 servings
Ingredients
Method
In large saucepan, stir together beef stock, chili sauce, molasses, vinegar, mustard, chili powder, Worcestershire sauce, celery seeds, cumin, salt, pepper and 2/3 cup (150 mL) water; bring to boil. Reduce heat; simmer for about 20 minutes or until reduced to about 2 cups (500 mL). (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Nutritional facts <b>Per 1/4 Cup (50 mL):</b> about
- Sodium 760 mg
- Protein 2 g
- Calories 100.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 24 g
%RDI
- Iron 13.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 4.0
- Vitamin C 10.0
