In Louisianna home of Tabasco Sauce hot sauce has always been big. The first bottled hot sauces came out of Louisiana, home of Tabasco Sauce.
This sauce is a little sweet, a little heat from Kasmiri chilli and cayenne pepper add a little heat. Molasses, raisin purée, and honey add a sweet caramel note for a hot & spicy sauce that's never too harsh.
It makes a great marinade for ribs and chicken wings, an amazing condiment for any meat, particularly sizzling steaks and chops, and a smoky spicy dip for thick wedges. Vegetarian barbecue lovers can also join in and have all the smoky hot flavours of the barbecue without the meat.
How to use it: Pour the BBQ sauce into a cup or bowl and dip your brush or spoon in. When you are done, throw the excess BBQ sauce away.
Warm the sauce. If you can, warm the BBQ sauce in a pan or in the microwave to take the chill off.
Apply the BBQ sauce after the meat is ready. So apply the BBQ sauce at the end of the cook, just long enough to heat it and cook it without burning it. If you are cooking over indirect heat, low and slow at about 225 °F, and you should be, you can add the sauce about 30 minutes before removing the ribs.
Apply the BBQ sauce at the table. A good strategy is to serve the meat without BBQ sauce and allow your guests to apply it at the table as a finishing sauce in whatever quantity they like.