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Tangy Barbecue Sauce




Source of Recipe


Jo Gainey


Recipe Introduction


This barbecue sauce is good on beef, pork and chicken. My mother used to
make the most outstanding pork ribs--she would make the sauce while
slow-cooking the ribs in the oven--maybe 300°F.. She would then coat the
ribs with the sauce and put them into the refrigerator. The next day she
would re-heat the ribs and serve them--they would be falling off the bones
tender, and the flavor would have permeated the meat --they were heavenly.




List of Ingredients




1 lemon sliced in quarters, and gently squeezed
1 teaspoon Worcestershire sauce
1/2 cup bulk style Splenda (or 6-8 packets Splenda) (she used brown sugar)
2 Tablespoons honey
1/4 cup apple cider vinegar
2 cans (15 oz ea.) tomato sauce*
1 can (5 oz) tomato paste*
1/4 teaspoon ground cinnamon
1/2 teaspon salt (if desired)
1 Tablespoon whole black pepper corms OR1 teaspoon coarsely ground fresh
black pepper
1 medium onion, cut into quarters
4 buds garlic, peeled and sliced
1 Tablespoon Tabasco sauce



Recipe



Place all ingredients (including lemon pieces) in a small saucepan and heat
to a boil. Lower heat and keep at just below a boil for two to three hours.
Strain through a colander or food mill, firmly pressing to get all of the
good stuff out. Pour into 2 well washed jars from mayonnaise or clean pint
jars of your choice. Allow the mixture to cool. Store the sauce in the
refrigerator for up to 10 days, cover tightly and freeze if desired.

*you can use 6 large fresh tomatoes in this recipe in place of the canned
tomatoes, just quarter them and cook until tomatoes are all apart and then
when you strain the sauce, the peelings and seeds will separate from the
sauce. Green tomatoes that are mature but not fully red will look
different, but will taste delicious in this recipe.
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