Bert’s Superb Barbecue Sauce recipe
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minIngredients
Directions
In a saucepan, mix vinegar, water, sugar, mustard, butter, lemon, onion, and seasonings.
Simmer, uncovered, 20 minutes. Add Worcestershire sauce and ketchup, bring back to a boil and its done.
NOTE:
I do not use cayenne or salt and always double this recipe.
Into the double recipe, I add about ¼ to ⅓ cup brown sugar.
This gives the sauce more of a sweet and sour taste.
It is just excellent on Baby Back Ribs, which I simmer in water with a little vinegar, garlic and just a pinch of salt for about 30 minutes before barbequing.
Comments
Thank you. It's a old family recipe that I hadn't seen the original for decades. Since it is very runny, I often omit the water and use it as a marinade
I have used this recipe since 1970 and it is the best I have ever tasted. I precook the ribs and put the oven on high because I like the sauce to glaze. That's just my personal preference for falling off the bone tender. I'm happy to see it is still loved.
My father found this recipe in a newspaper in North Carolina in the mid 1960s. This is the absolute best barbecue sauce. I occasionally will substitute a can of beer for some of the water. My bbq ribs and chicken are the best… if I don’t say so myself.