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Bad to the Bones Sweet House BBQ Sauce




Source of Recipe


You Asked For It: Ft Laud Sun-Sentinel


Recipe Introduction


Lucille's Bad to the Bones Sweet House BBQ Sauce -

Plan ahead. This delicious and versatile barbecue sauce needs several hours or an overnight rest in the refrigerator to develop its full flavor.

Q. I love to eat at Lucille's Bad to the Bone in Boca Raton and would love to be able to make the mustard-based North Carolina barbecue sauce for use at home on my slow-cooked pulled pork. — Sandy Diamond, Boca Raton

A. Thanks to Lil Campayno, administrative coordinator of Lucille's Bad to the Bone restaurants and general manager Josh Bartlett of the Boca Raton location, you will find the recipe for the restaurant's Sweet House Barbecue Sauce that is a Carolina mustard sauce given here. This super-delicious and versatile sauce is available at all three restaurant locations, including the one at 3011 Yamato Road, Boca Raton, 561-997-9557.

Carolina mustard sauce will surprise and delight with its light texture but intense flavor. The sugar and honey nicely counter the acidity of white vinegar, red wine vinegar and fresh lime juice.

We recommend making this sauce the day before. Because it is not cooked, it takes several hours for the chili powder, cumin, garlic powder, onion powder, crushed red pepper flakes and cinnamon stick to properly meld.

Before you add that cinnamon stick, be sure to whisk the ingredients well, making sure that every grain of granulated sugar dissolves.

We find this unique sauce is best with pork and poultry, but you will find many other uses.




Recipe Link: http://sunsentinel.com

List of Ingredients





1 cup prepared mustard (we used French's Classic Yellow)

¾ cup granulated sugar

1 cup honey

1 cup white vinegar

1 tablespoon plus ½ teaspoon red wine vinegar

2 teaspoons fresh lime juice

¼ teaspoon crushed dried red pepper flakes

¼ teaspoon chili powder

¼ teaspoon ground cumin

1 teaspoon garlic powder

2 teaspoons onion powder

¼ teaspoon fresh-ground black pepper

½ small cinnamon stick, broken in half again




Recipe



In a nonreactive large mixing bowl, combine all the ingredients except the cinnamon stick. Whisk well until every grain of sugar dissolves. Then whisk again.

Add the cinnamon stick and stir around a bit. The mixture will be fairly loose. Cover and refrigerate at least 8 hours or preferably overnight. It will thicken slightly. Makes about 4 cups.