Talmadge farm barbecue sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cider Or Red Wine Vinegar |
| 1 | tablespoon | Fresh Ginger -- grated |
| 2 | tablespoons | Dry Mustard |
| 1¼ | cup | Ketchup Of Good Quality |
| 5 | tablespoons | Worcestershire Sauce |
| 1 | Clove Garlic, Or More To | |
| Taste | ||
| (cut in half & cored) | ||
| 1 | cup | Light Brown Sugar, loosely |
| Packed | ||
| 1 | Lemon, thin sliced & seeded | |
| 3 | tablespoons | Unsalted Butter |
| Salt, to taste | ||
| Lemon Juice, to taste | ||
Directions
Combine the vinegar, grated ginger, mustard, ketchup, Worcestershire sauce, garlic, brown sugar, and lemon slices in a stainless steel or enamel saucepan. Bring to a boil, reduce heat and simmer 15 mins. Add the butter and simmer 2 mins longer. Stir in salt and lemon juice.
Set aside to ripen for several hours or overnight. ( The sauce may be used immediately after making, but aging improves the taste and quality.) Then strain and store in covered jar in refrigerator. It will keep for several weeks in refrigerator, but does not freeze well.
Makes 4 cups. Use on pork spareribs for a Down-Home, Deep South meal of the finest quality.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1 From: Dan Klepach Date: 04-22-95 (159) Fido: Cooking