Barbeque is one of my all-time favorite foods (must have been all those years I lived in Texas). This is a sauce recipe that I have tweaked and tuned over the last 40+ years.
The sauce also goes well as a condiment for fondue. It’s particularly good with beef and pork!
- 1 tsp. salt
- 2 tsp. red chile powder (mild, medium, hot, extra hot, or a combination)
- 2 tsp. paprika
- 4 Tbsp. vinegar
- ½ cup honey
- ½ cup prepared yellow mustard (French’s)
- 3 Tbsp. Worcestershire sauce
- 4 cups catsup
- 4 cups water
- 1 medium onion, finely chopped
- 4 Tbsp. olive oil
- 3 toes garlic
- Mix all dry seasonings.
- Stir in vinegar, mustard, Worcestershire sauce, and honey. Mix well.
- Add to catsup and water.
- Cook onion in olive oil until translucent. Do not let brown, so stir often. Add garlic near the end.
- Add onion and garlic mixture to pot.
- Bring to a boil.
- Reduce heat and simmer about 30 minutes.
Makes approximately 8 cups of sauce. May be refrigerated. If you use it on the grill, brush it on your meat the last 30 minutes of cooking (or it will carmelize to a black crust!).