Noreen’s Barbeque Sauce

Serves: 5
Total Calories: 362


2 (26-ounce) bottles Heinz ketchup
1 (10-ounce) bottle Worcestershire sauce
3/4 cup (packed) McCormick's dry mustard
1/4 cup vinegar (pour in ketchup bottle to rinse)
3 cups water (use to rinse both ketchup bottles)
1/3 cup dark brown sugar, packed
1/3 cup sorghum molasses
2 cups water (use to rinse out molasses)
2 medium onions (quarter and drop in sauce)
6 medium garlic cloves (quarter and drop in sauce)
1/4 cup oil
1 teaspoon salt


Pour all ingredients into large (approximately 6-quart) kettle with cover. Use water and vinegar to rinse out ketchup bottles and molasses measuring cup. Cook slowly at 225°–250° with cover on for 2 hours, then take off cover. Stir occasionally, adjusting seasonings to taste.

After sauce has thickened as desired, strain into jars, removing onions and garlic. Sauce will keep several weeks or longer if refrigerated, if not used sooner.

Hint: Perfect on pork backbone or ribs: Place 4 pounds lean backbone or ribs in glass casserole; salt both sides. Slice 1 or 2 big onions and place on top. Lay several stalks of celery on top of the onions. Cover with 2 cups Noreen’s Barbecue Sauce. Bake 3 hours in 250° oven. Turn and cook 3 more hours. Heat the sauce and serve with meat. Eat all you can and freeze the rest for later.

Fun Fact: Though Lyndon B. Johnson made barbecue quite famous in Texas with his huge political occasions, “barbacoa” actually came from Spain via the West Indies. “Barbecue” can refer to the food that is prepared, the grill it is cooked on, or the event at which it is served.

Nutritional Facts:

Serves: 5
Total Calories: 362
Calories from Fat: 108

This Noreen’s Barbeque Sauce recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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