Title: Talmadge Farm Barbecue Sauce
Categories: Bbq Ethnic Meat Sauce
Yield: 4 Servings
| 1 | c | Cider or red wine vinegar |
| 1 | tb | Fresh ginger; grated |
| 2 | tb | Dry mustard |
| 1 1/4 | c | Ketchup of good quality |
| 5 | tb | Worcestershire sauce |
| 1 | cl | Garlic, or more to taste |
| 1 | c | Light brown sugar; loosely p |
| 1 | | Lemon; thin sliced & seeded |
| 3 | tb | Unsalted butter |
| 1 | | Salt; to taste |
| 1 | | Lemon juice; to taste |
Recipe by: The Heritage of Southern Cooking - ISBN 0-89480-117-1 Combine
the vinegar, grated ginger, mustard, ketchup, Worcestershire sauce, garlic,
brown sugar, and lemon slices in a stainless steel or enamel saucepan.
Bring to a boil, reduce heat and simmer 15 mins. Add the butter and simmer
2 mins longer. Stir in salt and lemon juice. Set aside to ripen for several
hours or overnight. ( The sauce may be used immediately after making, but
aging improves the taste and quality.) Then strain and store in covered jar
in refrigerator. It will keep for several weeks in refrigerator, but does
not freeze well. Makes 4 cups. Use on pork spareribs for a Down-Home, Deep
South meal of the finest quality.