California Farm KC Barbeque Sauce

Name: California Farm KC Barbeque Sauce
Total time: 900 s
Yield: 2 people, 1 1/2 cup sauce
Cuisine: American
Ingredients: 1 cup organic ketchup; 4 Tbs apple cider vinegar; 2 Tbs agave syrup; 1 Tsp flaked seasalt; 3/4 Tsp each Aleppo Red Pepper, granulated garlic, celery seeds, ground cumin; 1/4 Tsp crushed red thai chili pepper; 10 drops hickory liquid smoke

Hobby Horseman @HobbyHorseman

California, United States

I found this sauce in the cooking section of the New York Times and did pork ribs, four with that recipe, and four with my old recipe.
I then modified both recipes to tone the sauce down. To adhere the sauce well to the ribs, use the sauce chilled.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

15 minutes prep

2 people, 1 1/2 cup sauce

1 cuporganic ketchup
4 Tbsapple cider vinegar
2 Tbsagave syrup
1 Tspflaked seasalt
3/4 Tspeach Aleppo Red Pepper, granulated garlic, celery seeds, ground cumin
1/4 Tspcrushed red thai chili pepper
10 dropshickory liquid smoke
Equipment: glass pint measuring cup, silicone food brush
Cost: farm grown ketchup with agave syrup, vinegar, liquid smoke, other, 40 cents per cup

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Steps

15 minutes prep

1

Make or buy organic ketchup, warm a cup.

California Farm Organic Ketchup
2

Make or buy organic apple cider vinegar, warm.

California Farm Forever Apple Cider Vinegar
3

Make or buy agave syrup, warm.

California Farm Fresh Agave Nectar
4

Warm spices in warm ketchup, vinegar, syrup, stir till well dissolved, taste sauce. Now chill sauce so syrup in the sauce will adhere well to the ribs.
5

Add drops of liquid hickory smoke, taste sauce.
6

Brush two layers onto slabs of ribs, both sides, oven bake with meaty side up. Taste ribs for final sauce taste test.

California Farm Baked Raisin Apple with Pork Ribs

Linked Recipes

California Farm Organic Ketchup

California Farm Forever Apple Cider Vinegar

California Farm Fresh Agave Nectar

California Farm Baked Raisin Apple with Pork Ribs

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Hobby Horseman @HobbyHorseman

on October 13, 2025 21:52

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.