Tuesday, July 26, 2011

"Tangy Barbeque Sauce"

PAGE 239 OF TWO SISTERS AND THE SILVER SPOON COOK BOOK!


2 garlic cloves, minced                                             1 teaspoon salt
1 cup minced onion                                                  1/2 teaspoon cayenne pepper
4 tablespoons butter                                                 2 teaspoons Worcestershire sauce
1 cup ketchup                                                          1/4 cup molasses
1/2 cup water                                                          1/4 cup vinegar
1/2 cup packed brown sugar

Combine garlic, onions, butter, ketchup, water, brown sugar, salt, cayenne, Worcestershire sauce, molasses and vinegar in a saucepan.  Simmer 30 minutes.

Nancy and I have added freshly chopped rhubarb (about 1-1/2 cups) to this recipe.  You could delete the water because the rhubarb is very watery.  The addition of rhubarb gives this recipe a very interesting consistency.  Baste pork chops, pork tenderloin, chicken and burgers. The left over has been placed on hot dogs!  A superb and easy recipe for you to try.  You'll never buy bottled BBQ again!

Lastly, another twist to this recipe would be to add 1/4 cup peach preserves instead of the rhubarb!  Since peach season is coming up...Go For It!                        

2 comments:

  1. Oh yum! There is nothing better than bbq sauce in the summer! Good thing I own this cookbook! I LOVE it, as you know ;)xoAlyssa

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  2. So excited to have my new cookbook! I have my first of your wonderful recipes in the oven right now. Can.not wait to try this Zucchini Cake. Will be making this Tangy Barbaque Sauce tomorrow to use on the Pulled Pork this weekend :)

    Maria Moore

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