Sweet and Tangy Barbecue Sauce Recipe

Publish date: 2024-08-06
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With its peppery bite, this sauce works as a fine accompaniment for chef Virginia Willis's Rainy-Day Ribs and for her Slow Cooker Barbecue Pulled Chicken (see related recipes).

The sauce can be refrigerated for several months.

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Ingredients

measuring cup

Servings: 3 cups

Directions

  • Step 1

    Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion and cook for 5 to 7 minutes, until soft and melted.

  • Step 2

    Add the ketchup, vinegar, Worcestershire sauce, mustard, brown sugar, lemon juice and pepper. Increase the heat to medium-high and bring to a boil, then reduce the heat to medium-low and cook for about 10 minutes, stirring a few times, until the flavors have smoothed and mellowed. Cool before storing.

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    Nutritional Facts

    Per 2-tablespoon serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Secrets of the Southern Table: A Food Lover’s Tour of the Global South,” by Virginia Willis (Houghton Mifflin Harcourt, 2018).

    Tested by Bonnie S. Benwick.

    Published August 8, 2018

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