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Old 05-22-2019, 01:25 AM   #11
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Originally Posted by pepperhead212 View Post
I would think that it is the cheapest to make! After all, they just package it up as is, before they start boiling it down, to make the sugar. To make the others, they boil it down, while extracting the sugar, which takes heat, thus the darker, the more energy it has taken to get to that level, and the sugar is the cheapest thing they get out of it, when you consider price per pound.
I'm pretty sure they do something to that cane syrup to make it into molasses. Otherwise, it would just be cane syrup.
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Old 05-22-2019, 09:22 AM   #12
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If you mix the blackstrap molasses with castor sugar, or brown sugar, you can approximate the flavor and intensity of a lighter, nut less sweet molasses. Also, substituting dark chilli powder, with a little cocoa powder mixed in gives a rich flavor, without being too sweet. The trick is to balance the salt, onion, garlic, sugar, and bitter to produce a balanced flavor. Pineapple and brown sugar make a great rub, and glaze for ribs, with the acidic pineapple complimenting the brown sugar. Tart apples, peaches, plumbs, apricots, cherries, blueberries, and others will also go great with the ribs, especially if they are barbecued all day in a slow fire with wook smoke. You could even make a teriyaki basting liquid. And don't forger the classic honey and mustard sauces.

Here's a homemade bbq sauce that always gets em rave revies: cup Dark-Brown Sugar
1/4 tsp. Mesquite or Hickory Liquid Smoke Flavoring
1 cup tomato Sauce
2 tbs. Worcestershire Sauce
1/4 tsp. Mustard Powder
 tsp. Granulated Onion Powder
1/4 tsp. Granulated Garlic Powder
1/4 tsp. Black Pepper
green Bell Pepper, chopped
4 tbs. dark chili powder
2 tbs. coarse-ground mustard.
Combine all ingredients in a saucepan. Heat while stirring until the Peppers are soft. Pour the cooked contents into a blender and liquefy for 15 seconds. Pour into a suitable container and refrigerate.

This sauce can be put on the ribs for the last half hour of cooking, to create a glaze, or can be watered down to make a mop, which is used to baste the pork evey 20 minutes or so.

Hope this helps.

Seeeeeeya; Chief Longwind of the North
Chief: The quantities for the brown sugar and onion powder didn't come through right. All I see is this square box - .
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Old 05-22-2019, 11:06 AM   #13
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Originally Posted by taxlady View Post
I'm pretty sure they do something to that cane syrup to make it into molasses. Otherwise, it would just be cane syrup.
Exactly what I was saying! As they extract the sugar, the molasses gets darker and darker, with less and less of it, with blackstrap the last of the dregs, STS. Seems that BS would be the most expensive.

I have tried to approximate the lighter molasses by mixing some BS with light corn syrup, but it's not the same - there is still more of that bitterness from the BS, but not as much of the molasses flavor. So I keep some of the light molasses for the sweets that call for it, but I use mostly BS, in all that rye bread that I bake!
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Old 05-22-2019, 11:31 AM   #14
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Originally Posted by pepperhead212 View Post
Exactly what I was saying! As they extract the sugar, the molasses gets darker and darker, with less and less of it, with blackstrap the last of the dregs, STS. Seems that BS would be the most expensive.
That's not how molasses is made.
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Old 05-22-2019, 04:26 PM   #15
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Exactly what I was saying! As they extract the sugar, the molasses gets darker and darker, with less and less of it, with blackstrap the last of the dregs, STS. Seems that BS would be the most expensive.

...
By that logic, extra virgin olive oil should be the cheapest olive oil.
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