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Clean Ticket Company
September 11, 2017
#41-253 a2z

THE RECIPE EXCHANGE: Start with sauce to spice up that barbecue

Nadine, from Adrian, sent in her husband Bob’s recipe for barbecue sauce. It is from a 100-portion Navy recipe he trimmed down to size for home use. Rick, from Lake City, says his barbecue sauce is delicious on pork or lamb. Doris, from Pettisville, sent in her recipe for homemade barbecue sauce.

Visit my blog, Food, Fun and More, at lseckerle.wordpress.com. Send recipes and requests to The Recipe Exchange, PO Box 16, Addison, Mich., 49220, or by email at lynneckerle@gmail.com.


1 to 2 cups packed brown sugar, depending on taste

5 tablespoons dried minced onions

1 tablespoon salt

1/2 teaspoon cayenne pepper

1 tablespoon chili powder

1 teaspoon ground cloves

1 teaspoon allspice

1/2 teaspoon garlic powder

1 cup cider vinegar

1 28-ounce can tomato puree

6 tablespoons yellow mustard

3/4 cup celery, chopped fine

In a medium bowl, thoroughly mix together with a fork, 1 cup of brown sugar, onions, salt, cayenne pepper, chili powder, ground cloves, allspice and garlic powder. Set aside. In an 8-quart pot stir together, cider vinegar, tomato puree, mustard and celery. Add dry ingredients and mix well.

Bring to a boil and simmer uncovered on low heat for approximately 90 minutes, stirring often, until it reaches a thick consistency. (If the heat is too high, the mixture will pop out all over.) It is important to taste test occasionally because you may want to add in more brown sugar, vinegar, mustard or spices. When sauce reaches a thick consistency and you are satisfied with the taste, it is done. This sauce fills a quart jar plus an empty salsa jar.


1 quart cider vinegar

5 tablespoons Worcestershire sauce

2 tablespoons A-1 sauce

2 teapsoons salt

1 tablespoons sugar

1/4 teaspoons paprika

4 shakes Tabasco sauce

1/2 teaspoon black pepper

1 1/2 teaspoons whole pickling spices

1 beef bouillon cube

3 large slices of unpeeled orange

2 large slices unpeeled lemon

1 cup water

1 tablespoon ketchup

Sweet basil and oregano, to taste

Combine all ingredients in an enamel pot. Simmer until orange and lemon peels are well cooked. Great for basting spareribs, pork chops or lamb. Store leftovers in the refrigerator.


1 cup catsup

1 cup water

Chopped onion, according to taste

3 tablespoons Worcestershire sauce

2 tablespoons vinegar

2 tablespoons butter

2 tablespoons brown sugar

1 tablespoon mustard

1 teaspoon salt

Mix ingredients in a saucepan. Bring to a boil and simmer for 20 minutes. Sauce stays good in the refrigerator for a long time.

  • LYNN ECKERLE is author of the weekly food column "The Recipe Exchange" along with a weekly blog "Fun, Food and More." She has published the cookbooks "Farmhouse Cooking" and "Country Cooking" that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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