Finger-Lickin' Knuckle-Suckin' Chin-Drippin' Good BBQ Sauce |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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My mother-in-law gave me this recipe when I was just a bride. I make two batches a year to keep up with supply & demand! The kids love this on sandwiches, burgers, brats, hotdogs, grilled cheese, fries, cake (okay, just checkin'!!!). One institutional size can of ketchup will yield 8 cups. Ingredients:
8 cups ketchup |
8 cups water |
1/2 cup worcestershire sauce |
8 tablespoons dry mustard |
4 dried chilies, crushed |
1 head garlic, minced |
2 1/2 cups brown sugar, packed |
Directions:
1. Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
2. Hot pack into pint jars; seal with hot lids and rings.
3. Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
4. As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
5. Store in a cool dark cellar or cupboard.
6. NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce-to DIE FOR!
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