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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This recipe is a secret. I actually stole it from my mom's recipe box. So...I thought why not post it for everyone to enjoy. It is thin and drippy, but it's one of those vinegar-based sauces and worth a try if you like those sort of toppings. Had it with a roasted pig (yummy in my tummy) and ate till I was sick. This recipe makes a gallon, so if you don't want or need that much, scale this down. Ingredients:
1 quart ketchup (heinz is best) |
1 cup pure apple cider vinegar |
1 teaspoon black pepper |
2 tablespoons dry mustard |
2 cups onions, diced fine |
1 teaspoon garlic powder |
4 -6 dashes soy sauce |
1 -2 cup brown sugar (if you use dk. brown sugar, use less) |
1 teaspoon salt |
1 cup white grape juice (optional) |
7 ounces worcestershire sauce |
1 cup oil |
1/2 cup whiskey (optional, but always deelish!) |
1 quart water (do not add unless necessary) |
Directions:
1. Brown the onions in the oil. Place all the ingredients in a gallon heavy pot. Simmer one hour.
2. If the barbecue sauce is too thick for your taste, add water.
3. Cool.
4. Keep refrigerated.
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