Bar-B-Q Sauce
📜 Collection: Gail Collection | ✍️ Attribution: Rick Gay | 📂 Category: Sauces A classic homemade bar-B-q sauce crafted by Rick Gay, featuring a rich blend of onions, vinegar, and spices simmered to perfection. This vintage recipe delivers a tangy, smoky flavor that elevates any grilled dish.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour | None | 12-16 Servings |
🔪 Key Equipment
- Large saucepan
- Measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| Two | Onions | Large, Diced |
| Two Cups | Vinegar | Standard |
| One Tablespoon | Mustard | Dry |
| 3/4 Teaspoon | Salt | Standard |
| One Teaspoon | Garlic Salt | Standard |
| One Tablespoon | Worcestershire Sauce | Standard |
| 1 1/2 Teaspoons | Pepper | Ground |
| 1 1/8 Cups | Brown Sugar | Equivalent to 1/2 box |
| One Tablespoon | Liquid Smoke | Standard |
| Two Cups | Catsup | Standard |
| 1/4 Teaspoon | Red Pepper | Or 1 tsp chili powder |
Instructions
Step 1: Combine Ingredients
- Mix all ingredients together in a large saucepan: two large diced onions, two cups vinegar, one tablespoon dry mustard, 3/4 teaspoon salt, one teaspoon garlic salt, one tablespoon Worcestershire sauce, 1 1/2 teaspoons pepper, 1 1/8 cups brown sugar, one tablespoon liquid smoke, two cups catsup, and 1/4 teaspoon red pepper (or 1 tsp chili powder).
Step 2: Simmer and Thicken
- Bring the mixture to a rolling boil over medium heat.
- Reduce heat and simmer, without a lid, for an hour or so, until the sauce is slightly thickened and fragrant.
💡 Make-Ahead & Storage: Store the cooled sauce in a sealed glass jar in the refrigerator for up to 3 weeks.
Original Recipe Scan
