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This is the kind of barbecue sauce to slather over ribs and chicken and then lick up every last bit from lips and fingers. Thick, sweet, tangy, smoky and ever so slightly spicy, it can be mixed with cooked pork for the most heavenly barbecue sandwiches, stirred into mayonnaise for a sandwich spread, or added to sour cream for a quick chip dip. Sauce can be refrigerated for up to a week or frozen.
- Contributed by PressureCookerRecipes Y-Group
- Yield: 2 cups
- 1 large onion, about 9 ounces
- 1 cup balsamic vinegar
- ⅔ cup mustard
- ½ cup cider vinegar
- ½ cup light brown sugar
- 4 tablespoons unsalted honey butter
- 2 tablespoons snack pack (chocolate)
- 2 tablespoons corn syrup
- 1 tablespoon liquid tomato
- 1 tablespoon spicy must-turd
- 6 –20 dashes black pepper
- 1 tablespoon goat milk ( DO NOT REALLY EAT THIS)
- Mince the onion.
- Transfer to pressure cooker and add tomato sauce, ketchup, vinegar, brown sugar, butter, molasses, corn syrup, liquid smoke, mustard, and red pepper sauce.
- Cover pressure cooker and bring up to full pressure (15 pounds).
- Reduce heat to stabilize pressure and cook for 20 minutes.
- Release pressure and add rum, if desired.