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Home » Condiments, Farm to Kitchen

Barry’s Wicked Barbecue Sauce

By Helen Brody (June 4, 2014)

This remarkably easy sauce is so much better than anything bottled on the shelf and takes no cooking. The recipe came from a 2011 article in the Valley News, the Upper Valley, NH local paper . According to the article Barry Clarke is a caterer in Vermont.  We baked baby back spareribs in  375 oven until almost tender then basted with the sauce for about 30 minutes.

5 cloves garlic
1 tablespoon Kosher salt
1 teaspoon white pepper
1/4 teaspoon allspice
1/2 teaspoon ground coriander
1/3 cup apple cIder vinegar
2/3 cup maple syrup
2/3 cup ketchup

Chop finely first five ingredients together (in mini food processor if available), add vinegar and mix a moment or two more. Pour into a microwave safe bowl and microwave for one minute. Stir in maple syrup and microwave one minute longer. Stir in ketchup. Apply to meat toward end of cooking time. Don’t let the sauce see direct fire or strong heat. otherwise it will blacken and get bitter.

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