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


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

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

    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.

  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.

  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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