I love using barbeque sauce on chicken or ribs, but I HATE looking at the ingredients and seeing that danged high fructose corn syrup!
I'm wondering how to get that thick rich texture and flavor in a homemade sauce... anyone?
Answer by Jessy0419 at 11:16 AM on Oct. 5, 2008
Answer by jespeach at 5:02 PM on Oct. 5, 2008
Answer by ChapelleCDH at 10:17 PM on Oct. 6, 2008