Tuesday, December 25, 2012

Bert's Superb (and Kickass) Barbecue Sauce

Bert's Superb (and Kickass) Barbecue Sauce
From: gardentraveler

From a family friend, developed from a recipe originally published in a Good Housekeeping cookbook.  The original (or one claiming to be) is published here. Ingredients are similar, but it's really a much different recipe with lots more flavor, I would guess.  If you've mixed it correctly, it should be a little bit orange and have a slightly mustardy flavor.  If you can taste the ketchup, then you need to add a bit more mustard. Not part of any tradition that I'm aware of, so those of you who belong to a particular barbecue denomination won't be able to fight over it. :D

I wondered about the lemon pieces.  Leave them in. They sink to the bottom of the jar, so you won't encounter any surprise rind.

This is traditionally served over ribs, but we had it with pork chops (chops were braised in liquid with sauce added to it and then served with additional sauce).

First set
1/2cup white vinegar
3/4cup water
4tbsp sugar
2tbsp prepared yellow mustard
1tsp pepper
1/2tsp red pepper flakes (we used a bit more)
1whole lemon, chopped into 16-32 pieces (about 3/4 inch long)
1large onion, diced
1/4cup olive oil
Second set
1cup ketchup
4tbsp Worcestershire sauce

Part 1
1.In a saucepan, mix vinegar, water, sugar, mustard, pepper, red pepper flakes, lemon, onion and olive oil. Simmer, uncovered, for 30 minutes, stirring occasionally.
Part 2
1.Add ketchup and Worcestershire sauce and bring back to a boil, cooking an additional 10 minutes.
2.Makes 3 cups and keeps very well in the refrigerator.

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