Molasses BBQ Sauce
Makes 4 cups
A tangy-sweet barbecue sauce simmered from cider vinegar, molasses, Worcestershire sauce, and spices, then strained. Makes 4 cups.
Directions
- Using an enamel or stainless steel sauce pan, combine the vinegar, ginger, mustard, Worcestershire sauce, garlic, molasses and lemon slices. Bring to a boil and reduce heat to a simmer. Cook 20 minutes. Stir in butter and cook 5 minutes more. Remove from heat and add salt and lemon juice. Allow to cool and strain before sing, Makes 4 cups.
- Like so many sauces, this one gets better with age. It should keep, refrigerated, for several weeks.
- The secret to good barbecuing is to add the sauce during the last few minutes of cooking, otherwise the high sugar content burns before the meat or poultry is done.
- Using an enamel or stainless steel saucepan, combine the vinegar, ginger, mustard, Worcestershire sauce, garlic, molasses, and lemon slices.
- Bring to a boil, then reduce the heat to a simmer and cook 20 minutes.
- Stir in the butter and cook 5 minutes more.
- Remove from the heat and add the salt and lemon juice.
- Allow to cool and strain before using. Makes 4 cups.
- Like so many sauces, this one gets better with age; it should keep, refrigerated, for several weeks.
- The secret to good barbecuing is to add the sauce during the last few minutes of cooking, otherwise the high sugar content burns before the meat or poultry is done.
Goes well with
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