Yield: 1 Batch
|10½ ounce||Can Campbell's beef broth plus one can water|
|6 ounces||Can tomato paste|
|½ cup||Worchestershire sauce|
|1 tablespoon||Liquid smoke|
|¼ cup||Cider vinegar|
|½ cup||Gulden's mustard|
|½ cup||Granulated sugar|
|¼ cup||Brown sugar|
|1 tablespoon||Chile powder|
|1 teaspoon||Habenero hot sauce|
Throw all the ingrediants into a pot, mix and bring to the point where it just starts to boil. I guess a very gentle simmer would be a good term for it. You want some of the liguid to boil off, but you do not want to burn the sauce. Cook uncovered until you reach the consistency that you would like. I'll usually cook for about 4 hours, stiring quite a bit.
If you like a thicker sauce, leave out some of the water.
If you don't like to sweat with your ribs, you might cut down on the amount of chili powder and/or the hot sauce.