Our 78 oz. Bone Suckin' Sauce®, Hot...
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Our 78 oz. Bone Suckin' Sauce®, Hot is a Western NC tomato based sauce sweetened with honey & molasses with spices & an irresistible flavor. Once you try our sauce you will never buy another barbecue sauce. Bone Suckin' Sauce® is a best seller among specialty stores, health food stores, grocery stores & restaurants. Rated "5 out of 5" by BBQ Sauce Reviews. "Best Sauce to Buy in Bulk" -Saveur
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Bone Suckin' Sauce®, Hot
Tomato Puree (Tomato Paste, Water), Honey, Apple Cider Vinegar, Molasses, Organic Yellow Mustard (Water, Organic Vinegar, Organic Mustard Seed, Salt, Organic Turmeric, Organic Paprika), Salt, Prepared Horseradish (Horseradish, Water, Organic White Distilled Vinegar, Salt), Dried Onion, Spices, Lemon Juice Concentrate, Red Pepper, Dried Garlic, Natural Smoke Flavor, Paprika, Xanthan Gum.
Nutritional Facts Information:
Serving Size 2 Tbsp. (35g), Servings Per Container 63, Calories 50, Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 210mg 9%, Total Carbohydrate 13g 4%, Dietary Fiber 0g, Sugars 12g, Protein 1g, Vitamin A 6%, Vitamin C 6%, Calcium 2%, Iron 4%
Always refer to the actual package for the most complete and accurate information.
78 oz. Jug, NON GMO, GLUTEN FREE, FAT FREE, NO HIGH FRUCTOSE CORN SYRUP, KOSHER, PAREVE
16 oz. Jar Bone Suckin' Sauce®
1 Chicken, Quartered
1 Stick Melted Butter
Preheat grill to 350°. Place chicken on grill. After 25 minutes baste chicken with butter. Cook chicken until internal temperature reaches 165°- about 1 1/2 hours. During last 20 minutes baste with Bone Suckin' Sauce® on each side. Serves 4.
Bone Suckin’® OJ Ribs
16 oz. Bone Suckin Sauce
12 oz. Orange Juice
5 lbs. Baby Back Pork Ribs
Preheat oven to 300°F. Mix Bone Suckin' Sauce® and orange juice. Score back of ribs. Place ribs in shallow pan and baste with sauce. Cover with foil. Cook 3 hours at 300°. Uncover, baste with sauce. Raise oven temperature to 350°. Cook 30 minutes uncovered, basting again after first 15 minutes. Serves 4.
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