Betty Talmadge's country barbecue sauce

  1. Combine all of the ingredients in a saucepan and bring to the boil, stirring.
  2. Use to baste chicken as it cooks over hot charcoal.
  3. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
  4. Serve any unused sauce on the side.

ketchup, corn oil, cider, worcestershire sauce, brown sugar, mustard, ginger, clove garlic, lemon, butter, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6129 (may not work)

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