Tuesday, April 5, 2011

Thick and Robust Barbecue Sauce

Pork with Thick and Robust Barbecue Sauce
Have you ever purchased barbecue sauce with big plans for a fine feast, and then discovered that the sauce wasn't what you expected? Well, no more surprises. We've tested lots of sauces, picked best, and named them to suit their taste. Barbecue sauces are both savored as condiments at the table and used to add flavor and keep the meat moist as it cooks. Baste with the thicker, sweet sauce only during the last few minutes of grilling because the sweet ingredients (including ketchup) burn easily and can cause the fire to flare if they drip on the coals.


3/4     - cup cider vinegar
1/2     - cup ketchup
1/4     - chili sauce
1/4     - cup Worcestershire sauce
2        - tablespoons chopped onion
1        - tablespoon brown sugar
1        - tablespoon lemon juice
1/2     - teaspoon dry mustard
          - dash of ground red pepper
1        - clove garlic, minced


Step 1
- Combine all ingredients in a saucepan, bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer, uncovered, stirring occasionally, 40 minutes.

Step 2
- Divide sauce into separate containers for basting and serving at the table. (Basting brushes used on raw food should not be dipped in table sauce.) Use as a basting sauce during last 10 minutes of cooking time for steak, pork, or burgers.

Step 3
- Refrigerate leftover table sauce, and discard any remaining basting sauce.

Yield: 1 3/4 cups

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 83

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