Back in the Stone Age, I found the base recipe for Jackie’s Sassy BBQ Sauce in a compilation cookbook that was from a neighborhood association or the Rotary Club, which I’ve long since lost. I tweaked it and changed it and made it my own, so I renamed it. I’ve made it all over the world. In the 90’s, I had to bring my own Mexican chili powder to Australia to make it because they didn’t sell it there. In my family, it’s evolved to a comfort food and my little brother likes it every Christmas Eve as part of his birthday dinner along with my Confetti Potato Salad and Pot Licker Greens. No, we don’t live or celebrate his birthday in a warm climate. I oven-barbecue it every year.
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons dry mustard
- 1 tablespoon Mexican chili powder (mild)
- 1 cup brown sugar
- 1 large knob of sliced ginger
- 6 cloves of crushed garlic
- 4 slices of lemon
- Combine all ingredients in a saucepan and stir till smooth.
- Bring to a boil, turn down heat and simmer for fifteen minutes.
- Remove lemon slices, squeeze them into the sauce and discard the skin.
- Pour in a sterilized pint jar. Keeps indefinitely refrigerated.
Yield: 1 pint
You can make it spicy by adding some cayenne pepper, sliced fresh chilies or your favorite hot sauce to the sauce.