Mike's bbq sauce for ribs

Yield: 1 Batch

Measure Ingredient
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.

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