BBQ Sauce
Note: Recipe at 15 servings makes about 5-6 quart jars of sauce. Use 12qt pot to cook.
In pot, cook chopped onion and minced garlic in cooking oil until onion is tender but not brown. Stir in catsup, vinegar, Worcestershire sauce, brown sugar, celery seed, dry mustard, salt, pepper, and bottled hot-pepper sauce.
Bring mixture to boiling. Reduce heat and simmer sauce, uncovered, for 30 minutes, stirring occasionally during cooking.
When cooking on BBQ, put sauce on meat the last 15 minutes of cooking, otherwise sauce will burn before meat is finished. No other spice or marinade is needed for the meat prior to cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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