Southern Barbecue Sauce

"This is easy to make -- the most discriminating barbecue fans rave about this sauce ! This is an adaptation from Jeff Smith (The Frugal Gourmet). This sauce terrific with baby back ribs--I typically serve this sauce with slowly smoked baby back ribs -- then dip each rib in this warmed sauce just before serving. True to the southern tradition of barbecue, this sauce is not meant to be added during grilling---but, hey, you're the chef! You can apply this to your grilled meat during the last 15 minutes of cooking. I make a large batch (can easily be doubled) because it freezes well. Cut the chili flakes in half (or omit) if you have a low tolerance for spicy food. July 10, 2009: A reviewer has stated I plagiarized this recipe; as you can see above, I have ALWAYS attributed the recipe to Jeff Smith, also known as The Frugal Gourmet; I further stated this version to be an adaptation---the reviewer correctly indicates that the mustard & beef stock are the only things changed. The reviewer correctly states this recipe doesn't make one quart. Next time I make it, I'll correct the estimated yield. As a writer and know plenty about what plagiarism is (and isn't). Apparently, the reviewer doesn't. Got my hackles up on this one!!"
 
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Ready In:
1hr 40mins
Ingredients:
11
Yields:
1 Quart
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ingredients

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directions

  • Combine all ingredients in a heavy kettle (or use a diffuser if using a stainless steel pot).
  • Simmer gently for 1 1/2- 2 hours--watch the heat carefully, because the sauce will burn if heat is too high.
  • Sauce will cook down in volume& gradually thicken--you can stop the process when it reaches your desired consistency.

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Reviews

  1. This is typical plagiarism! The only thing changed is the type of mustard used and the addition of (preferably low-salt) to the beef stock! I have been using Jeff's ORIGINAL RECIPE since I purchased his original The Frugal Gourmet way back in 1984 and it never has and never will make 1 quart! It makes about 1/2 of a quart after it has simmered for the 1 to 1 1/2 hours! I'm sure The 'Frug' is rolling in his grave!
     
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RECIPE SUBMITTED BY

I love to serve great food and wine for family and friends. I don't believe good food and wine has to be expensive ! I love to travel and play with my dogs. I recently "retired" after 23 years with the same company. I'm rediscovering what life is like without the "9 to 5." Rollerblading is keeping my body in check while I use some of my spare time on new cooking adventures. Thanks to all who've shared their favorites on this great website ! The internet has brought us together & it's fantastic !
 
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