Barbeque Sauce I Recipe - Allrecipes.com
Barbeque Sauce I Recipe

Barbeque Sauce I

Recipe by  

"This is a good homemade barbecue sauce for whatever meat you decide to grill."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. In a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, Worcestershire sauce, ketchup and mustard powder and stir well. Simmer for 10 minutes, remove from heat and allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2003

This was great! I was out of barbeque sauce and didn't want to go to the store. So I tried Heather's sauce and it was not only delicious on my chicken, but easy too. I will stick with her sauce from now on - much better and tangier than bottled. Thanks Heather, Diane

 
Most Helpful Critical Review
May 14, 2003

Too sour!

 
Mar 04, 2003

This was truly a great sauce! My family loved it.. It started off a little too sour for me so I added 3 more tablespoons of brown sugar... I used it on shredded beef... Yum!!

 
Sep 02, 2009

After reading other reviews, I altered the amounts just a bit. I used about half the vinegar and a little less worchestire. I also used spicy brown mustard because I didn't have any powder. I added a little onion powder, minced garlic and hot sauce. Everyone loved it.

 
Feb 22, 2011

Way too vinegary. I had to add a lot more brown sugar to get the taste right...

 
Feb 16, 2011

Great sauce! Like one reviewer, I was out of BBQ sauce too and used this over country style ribs in the Crock pot added some sliced onions to the pot and salt & peppered the ribs before pouring sauce over. Reserved a little extra sauce for after to pour over the ribs before serving. Made an excellent easy home cooked dinner served w/ potatoes and greens.

 
Jun 11, 2003

I liked the consistency of the sauce however I didn't enjoy the flavor too much. I felt that it was too sour and vinegary so I add a little bit more brown sugar. In addition, I added a tablespoon of garlic powder, 1/2 tablespoon of rosemary, some sage, thyme, and dill weed. It tasted a lot better

 
Aug 25, 2006

This was a good vinegar based sauce, however I used it on chicken. I think it would have been much better on pulled port. Because it is so tangy it has more of a pulled pork flavor. I will try again the next time I do pulled pork.

 

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Nutrition

  • Calories
  • 25 kcal
  • 1%
  • Carbohydrates
  • 6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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