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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and Iâm from Texas, so the dish that spells home for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. Ingredients:
1 can (12 ounces) dr pepper |
1 cup crushed tomatoes |
1/4 cup packed brown sugar |
2 tablespoons spicy brown mustard |
1 tablespoon orange juice |
1 tablespoon worcestershire sauce |
1 garlic clove, minced |
1/4 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate leftovers. Yield: 1 cup.
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