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Homemade finger-lickin' barbeque sauce


By my muffin thursdays (Visit website)




Updated from the archives
Secretly in my heart, I sometimes wish I could claim Southern blood. I wish I could tell you that this recipe comes from my great-great-grandpappy. Unfortunately, my recent family history is about as Southern as the North Pole. But for a moment, let's pretend, shall we?

(For the record, a really long time ago, my family stock on my mother's side was from the South. Does that count? Yeah, I didn't think so either. At least as not as far as the recipe is concerned.)

Anyway.

I have a de-lightful recipe for you from my great-great-grandpappy. And by "great-great-grandpappy," I mean something along the lines of "piecing together bits and pieces from about a dozen barbeque sauce recipes and coming up with this."

This barbeque sauce was a great blend of tangy, sweet, and spicy. It may have been slightly on the too-tangy side for some of you, so I've allowed for some flexibility in the recipe. Because we're flexible in the South. I would imagine.

This would make a fantastic dipping sauce, goes great on barbeque pizza, and I'm drooling over the idea of using it on chicken drumsticks. Sweet Suzie....

Homemade Finger-lickin' Barbeque Sauce
Ingredients:
2c ketchup
1c water
1/3c-1/2c vinegar (use either white or apple cider)
1/2c brown sugar (0r more, to taste)
1 Tbsp Worchestershire sauce
1/2 Tbsp black pepper
1/2 Tbsp onion powder
1/2 Tbsp mustard powder
1 Tbsp lemon juice
1/4tsp liquid smoke (optional)
2 tsp paprika
dash of cayenne (optional)

Directions:
In a large saucepan with a lid, stir all ingredients together. Bring to a boil over medium heat. Reduce to a simmer and cook for 50 minutes to an hour, stirring occasionally (I stirred it about every 8-10 minutes) or till thickened and darkened.

You probably want to test it about halfway through the cook time to see if you need more sugar, more vinegar, more pepper, etc.
Store covered in the refrigerator for up to a week.

Makes: about 2 1/2 cups


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