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Terri’s Tangalicious Barbecue Sauce
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Description
This barbecue sauce was a favorite of my grandmother’s. It passes the Southern barbecue sauce test with a good amount of vinegar and just the right amount of heat—if you want the heat.
Ingredients
- 10 ounces, fluid Worcestershire Sauce
- 18 ounces, fluid Barbecue Sauce, Any Flavor
- 16 ounces, fluid French Salad Dressing Or Jamaican Style Jerk Dressing
- 14 ounces, fluid Ketchup
- 8 ounces, fluid Prepared Yellow Mustard
- ½ cups Butter
- 6 Tablespoons Brown Sugar
- 4 Tablespoons Vinegar, White Or Apple Cidar
- 2 teaspoons Hot Sauce Of Choice, Optional Or To Taste
- ½ teaspoons Salt, Or To Taste
- ½ teaspoons Ground Black Pepper, Or To Taste
Preparation
Mix all ingredients in a sauce pot. Cook and stir over medium heat until butter is melted and sauce just begins to bubble. Remove from heat and use on your favorite barbecue meal. Try this on Pulled Pork Barbecue Sandwiches. Perfection.
Leftover sauce may be stored in the refrigerator for about two weeks (maybe longer, you decide) or put in freezer-safe containers and kept frozen for at least 3 months.
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