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Sauce

BBQ Sauce II

A tangy barbecue sauce made with vinegar, tomato paste, molasses, marmalade, spices, and liquid smoke.

From the Recipes Wiki (Fandom) · 17 ingredients
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Why it works: Clove and ginger match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,038 recipes. Both carry estragole, which smells anise, licorice. The science ↓

BBQ Sauce II

Time20 minutes

Ingredients

Directions

  1. In a medium-sized saucepan, combine all ingredients except the liquid smoke.

  2. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally.

  3. Remove from heat. Add liquid smoke and stir.

Nutrition, whole recipe (rough)

192Calories
4 gProtein
2 gFat
45 gCarbs

Counts 15 of 17 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Molasses1 tbsp (20g)58
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Celery Seed1 stalk (40g)6
Allspice1 tsp ground (1.9g)5
Garlic1 clove (3g)4
Thyme1 tsp dried (1.4g)4
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Ginger1 tsp grated fresh (2g)2
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
Waternot in our table0
Smokenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Orange + gingertop 4% of all pairs
    Smell alikestrong
    Cooked together1,833 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Clove + orangetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,987 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomato paste
Provides the thick body and concentrated tomato base of the sauce.
Dark molasses
Adds deep sweetness and a rich color to the sauce.
Light molasses
Adds sweetness and helps give the sauce a smooth, glossy body.
White vinegar
Adds acidity that brightens the flavor and balances the sweetness.
Orange marmalade
Adds sweetness and fruity bitterness that rounds out the sauce.
Garlic
Adds pungent savory aroma and depth of flavor.

The step that matters

Simmer gently, uncovered, for 20 minutes. Boiling hard or covering the pan changes the thickness and concentration. A gentle, uncovered simmer lets moisture evaporate slowly while the sugars in the molasses and marmalade concentrate without scorching on the bottom of the pan.

Swap the orange

How well each one fits the dish's main ingredients (garlic, clove, vinegar, tomato, molasses, pepper, ginger):

  1. Limefits better
  2. Cherryfits better
  3. Mangofits about as well
  4. Orangethe original

Fit is the average pairing score against garlic, clove, vinegar, tomato, molasses, pepper, ginger. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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