Emeril calls for cane syrup in this recipe—a thick, syrupy amber-colored sweetener made from sugar cane juice that's popular in Creole recipes to help deepen flavor. Lyle's Golden Syrup and Steen's Pure Cane Syrup are popular brands. You can substitute two parts light corn syrup with one part molasses or equal parts honey and corn syrup or maple syrup, just keep in mind that your sauce might turn out a touch thinner and lighter in flavor.
If you want to put a twist on your BBQ sauce, try Rach's Whiskey BBQ Sauce, Sunny Anderson's Carolina-Style BBQ Sauce, Sunny's Apricot BBQ Sauce or this Strawberry Balsamic BBQ Sauce.
- 1 cup apple cider vinegar
- 1 cup ketchup
- 3 tablespoons packed dark brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon cane syrup or molasses
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
Whisk ingredients together in a bowl.