Betty Talmadge's country barbecue sauce
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups ketchup
- ⅔cup corn oil
- 1cup cider or red-wine vinegar
- 5tablespoons Worcestershire sauce
- 1cup brown sugar
- 2tablespoons dry mustard
- 3tablespoons grated fresh ginger
- 1clove garlic, finely minced
- 1lemon, unpeeled, thinly sliced and seeds removed
- 3tablespoons butter
- Salt to taste, if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
337 calories; 23 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 10 grams polyunsaturated fat; 32 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 1 gram protein; 487 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all of the ingredients in a saucepan and bring to the boil, stirring. Use to baste chicken as it cooks over hot charcoal. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
- Step 2
Serve any unused sauce on the side.
Private Notes
Comments
I have made this sauce since 1980 (when my father married my stepmother, who was from north Georgia). It’s excellent when you want a vinegar forward sauce. I especially like it on pulled pork.
Excellent sauce! Tried with listed ingredients plus switching in japanese garlic for regular. Adding a touch of smoked paprika. Safflower oil instead of corn. Even rice vinegar instead of cider/red-wine. All versions turned out amazingly! Although using a lime in a pinch, did not work out so well. Great with fries, alitas and boneless chicken thighs.
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