Secretly in my heart, I sometimes wish I could claim Southern blood. I wish I could tell you that this recipe comes from my great-great-grandpappy. Unfortunately, my recent family history is about as Southern as the North Pole. But for a moment, let’s pretend, shall we?
(For the record, a really long time ago, my family stock on my mother’s side was from the South. Does that count? Yeah, I didn’t think so either. At least as not as far as the recipe is concerned.)
I have a de-lightful recipe for you from my great-great-grandpappy. And by “great-great-grandpappy,” I mean something along the lines of “piecing together bits and pieces from about a dozen barbeque sauce recipes and coming up with this.”
This barbeque sauce was a great blend of tangy, sweet, and spicy. It may have been slightly on the too-tangy side for some of you, so I’ve allowed for some flexibility in the recipe. Because we’re flexible in the South. I would imagine.
This would make a fantastic dipping sauce, goes great on barbeque pizza, and I’m drooling over the idea of using it on chicken drumsticks. Sweet Suzie….
- 2c ketchup
- 1c water
- ⅓c-1/2c vinegar (use either white or apple cider)
- ½c brown sugar (0r more, to taste)
- 1 Tbsp Worchestershire sauce
- ½ Tbsp black pepper
- ½ Tbsp onion powder
- ½ Tbsp mustard powder
- 1 Tbsp lemon juice
- ¼tsp liquid smoke (optional)
- 2 tsp paprika
- dash of cayenne (optional)
- In a large saucepan with a lid, stir all ingredients together. Bring to a boil over medium heat. Reduce to a simmer and cook for 50 minutes to an hour, stirring occasionally (I stirred it about every 8-10 minutes) or till thickened and darkened.
- You probably want to test it about halfway through the cook time to see if you need more sugar, more vinegar, more pepper, etc.
- Store covered in the refrigerator for up to a week.
- Makes: about 2½ cups