Savannah style barbecue sauce

1 servings

Ingredients

Quantity Ingredient
2 tablespoons CHILI POWDER
2 tablespoons GROUND BLACK PEPPER
2 teaspoons SUGAR
½ teaspoon SALT
4 cups KETCHUP
1 cup YELLOW MUSTARD
¼ cup WORCESTERSHIRE SAUCE
2 cups CIDER VINEGAR
2 tablespoons BUTTER OR MARGARINE
¼ cup PACKED BROWN SUGAR; (OPTIONAL) (up TO 1/2)

Directions

MAKES ABOUT 7 CUPS

IN A SMALL BOWL, COMBINE CHILI POWDER, BLACK PEPPER, SUGAR, AND SALT. IN A LARGE SAUCEPAN, WHISK TOGETHER KETCHUP AND MUSTARD. STIR IN WORCESTERSHIRE SAUCE, VINEGAR AND SPICE MIXTURE AND COOK OVER MEDIUM HEAT 10 MINUTES.

REDUCE HEAT TO LOW, ADD BUTTER, AND SIMMER UNTIL MELTED. TASTE. IF TOO TART, STIR IN BROWN SUGAR, AND SIMMER 5 MINUTES LONGER. SERVE WARM.

REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.

USES: AS A FINISHING AND TABLES SAUCE FOR PORK AND CHICKEN.

Posted to bbq-digest by LTag106981@... on Jun 27, 1999, converted by MM_Buster v2.0l.

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