Title: Bert's Superb Barbecue Sauce (Tmfr24a)
Categories: Sauce Bbq
Yield: 4 Servings
| 1/4 | c | Cider Vinegar |
| 1/2 | c | Water |
| 2 | tb | Sugar |
| 1 | tb | Prepared Mustard |
| 1/4 | c | Butter or Margarine |
| 1 | | Thick lemon Slice |
| 1 | | Onion; sliced |
| 1/2 | ts | Pepper |
| 1 1/2 | tb | Salt |
| 1/4 | ts | Cayenne Pepper |
| 3/4 | c | Heinz catsup |
| 2 | tb | Worcestershire sauce |
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion,
and seasonings. Simmer, uncovered, 20 minutes. Add worcestershire sauce and
catsup, bring back to a boil and its done. (Good Housekeeping CB, 1955)
NOTE: I do not use cayenne or salt and always double this recipe. Into the
double recipe, I add about 1/4 to 1/3 cup brown sugar. This gives the sauce
more of a sweet and sour taste. It is just excellent on Baby Back Ribs,
which I simmer in water with a little vinegar, garlic and just a pinch of
salt for about 30 minutes before barbequeing. Through trial and error, I
have found that Heinz catchup is thicker and makes a "clingier" sauce.