I am going to hot bath this the next time so I have it on my shelf when I need it fast-thanks for great recipe
Thick-and-Robust Barbecue Sauce
The first nationally branded barbecue sauces were likely based on a Kansas City-style sauce like this one--thick, tomatoey,and sweet,with just a hint of hot.
Yield: makes 1 1/4 cups
- 3/4 cup cider vinegar
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 garlic clove,minced
- 1/4 cup chili sauce
- 2 tablespoons chopped onion
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon dry mustard
- Dash of ground red pepper
- Stir together all ingredients in a medium saucepan over medium heat; bring to a boil. reduce heat; simmer, 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 for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate leftover table sauce.
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