Betty Talmadge's country barbecue sauce

By Craig Claiborne and Pierre Franey

Published April 30, 1983

Total Time
5 minutes
Rating
3(5)
Comments
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Featured in: VARIATIONS ON THE BARBECUE

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Ingredients

Yield:About four cups

  • 1 ¼ cups ketchup

  • ⅔ cup corn oil

  • 1 cup cider or red-wine vinegar

  • 5 tablespoons Worcestershire sauce

  • 1 cup brown sugar

  • 2 tablespoons dry mustard

  • 3 tablespoons grated fresh ginger

  • 1 clove garlic, finely minced

  • 1 lemon, unpeeled, thinly sliced and seeds removed

  • 3 tablespoons butter

  • Salt to taste, if desired

  • Freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving

32 grams carbs; 11 milligrams cholesterol; 337 calories; 7 grams monosaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 23 grams fat; 1 gram fiber; 487 milligrams sodium; 1 gram protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all of the ingredients in a saucepan and bring to the boil, stirring. Use to baste chicken as it cooks over hot charcoal. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.

  2. Step 2

    Serve any unused sauce on the side.

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Ratings

3 out of 5
5 user ratings
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Comments

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Dale

I have made this sauce since 1980 (when my father married my stepmother, who was from north Georgia). It’s excellent when you want a vinegar forward sauce. I especially like it on pulled pork.

S_S_Z

Excellent sauce! Tried with listed ingredients plus switching in japanese garlic for regular. Adding a touch of smoked paprika. Safflower oil instead of corn. Even rice vinegar instead of cider/red-wine. All versions turned out amazingly! Although using a lime in a pinch, did not work out so well. Great with fries, alitas and boneless chicken thighs.

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