Southern BBQ Sauce


We had some very good smoked pulled pork to use for sandwiches for supper tonight. 
The pork came from Costco, their brand, and I highly recommend it. Lots of nice crunchy pieces, my favorite part. Sue had given us some homemade hamburger buns, yum, and I felt that I wanted to make a small amount of BBQ sauce to dip the sandwiches in. 
  The Ultimate Southern Living cookbook had three BBQ sauces listed in their sauces and gravies and I tried this one, mainly because it had chili sauce and
celery seed in the recipe. It was a good sauce. I made half of the recipe which was a great plenty for four sandwiches. I am giving you the recipe for the full amount. Southerners really do know how to do BBQ. 
  The sauce was easy and fast to make and I am not left with a large amount of sauce that will be in the refrigerator forever. If you like a good all around sauce, this will do nicely. Use for chicken, pork or beef. Not too sweet or too vinegary. Good balance of flavors.  I believe this could be canned as I have seen similar recipes to it in the canning books. 20 minutes in a hot water bath is the timing for BBQ sauce.
Southern BBQ Sauce
2 cloves garlic, crushed
2 tablespoons butter melted
1 cup ketchup
1 cup water
¾ cup chili sauce
¼ cup firmly packed brown sugar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
1 ½ teaspoons celery seeds
½ teaspoons salt
2 dashes of hot sauce
  Saute garlic in butter 4 to 5 minutes in a saucepan. Add ketchup and remaining ingredients; bring to a boil. If you are going to use it as a dipping sauce, simmer it for a few minutes to bring out the flavor. Use to baste pork or chicken or beef. 
Yield 3 ½ cups. 

Per Tablespoon Calories 18  Fat 0.5 g  Cholesterol 1 mg  Sodium 138 mg

5 comments:

  1. This sauce is delicious. After Myrna gave me some, I had to make it myself...it keeps in the fridge for weeks. Much better that what I have purchased.

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  2. I've been told that ketchup has thickeners that shouldn't be canned. (Along the lines of don't can anything with flour).

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    1. Maybe store bought ketchup have thickeners like cornstarch, but homemade ketchup doesn't. Also I've been canning for a good 15~20 years and never had problems with canning recipes that contain ketchup and I'm the type who follows canning rules pretty closely.

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  3. There is not a lot of ketchup in this recipe, it will keep several weeks in the refrigerator and that is what I do. Canning it would be a personal choice, though I have seen several recipes calling for ketchup that are water bathed. I wouldn't can it if you are not comfortable with it.

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  4. Thanks for the input Carleen. I wouldn't be afraid to can this either. I don't because we eat it up fairly fast and I always give some to our daughter.
    Nice to hear from our readers.

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