Terri's Tangalicious Barbecue Sauce

Recipe @ that's some good cookin' as adapted from The Times and Democrat Newspaper, Orangeburg, South Carolina 1967 or 1968 
  • 1 (10 ounce) bottle Worcestershire sauce (I used Lea and Perrins)
  • 1 (18 ounce) bottle barbecue sauce (I used Hunt's Original)
  • 1 (14 ounce) bottle ketchup (I used Heinz)
  • 1 (16 ounce) bottle French salad dressing (I used Kraft's)
  • 1 (8 ounce) bottle mustard (I used French's)
  • 1 stick butter (1/4 pound) (I used real butter)
  • 6 tablespoons brown sugar
  • 4 tablespoons vinegar
  • hot sauce, salt, and/or black pepper to taste (I did not use any hot sauce or salt)
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.

Left over 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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