Thick & robust barbecue sauce
1 3-4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Cider vinegar |
| ½ | cup | Catsup |
| ¼ | cup | Chili sauce |
| ¼ | cup | Worcestershire sauce |
| 2 | tablespoons | Onion; chopped |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Dry mustard |
| 1 | dash | Ground red pepper |
| 1 | clove | Garlic; minced |
Directions
: Combine all ingredients in a saucepan; bring to a boil over medium heat; stirring occasionally. Reduce heat, and simmer, uncovered, stirring occasionally, 40 minutes.
: Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking time for steak, pork, or burgers. Refrigerate any leftover table sauce, and discard any remaining basting sauce. Yield: 1-¾ cups.
From May, 1994"Southern Living". Typos by Jeff Pruett.
From: Jeff Pruett Date: 05-15-96 (22:35) Winquest Pc (199) Cooking