Posted by: Sylvia, aka Shucky | May 16, 2010

Old-Fashioned Southern BBQ Sauce

This is a generations-old family recipe, which each generation seems to improve on.

Mother’s 1950’s BBQ Sauce:

  • 3/4 c. ketchup
  • 1/4 c. brown sugar
  • 1 heaping T. yellow mustard

Stirred all together in a Pyrex measuring cup, this went straight on to meatloaf, chicken, or ribs before cooking, and everything was cooked until it carmelized.

Sylvia’s Old-Fashioned Southern BBQ Sauce

  • 3/4 c. ketchup
  • 1/4 c. sugar
  • 1 heaping T. fancy molasses
  • 1 heaping T. Dijon mustard
  • 1/4 t. hickory smoke
  • 1/2 t. hot sauce – then leave the bottle out for guests
  • (1-2 t. flour – optional)

I will pour this over meatloaf and bake it until done (not charred and carmelized). Or I will brush this on chicken for the last 20 minutes of grilling.

If I am doing ribs, I will bake or grill the ribs 40 minutes, then start brushing the sauce on, every few minutes.

My friend, Diane, braises her ribs in water, then brushes the sauce on before putting them on the grill.

Diane and I have not yet decided who has won the Great Rib Competition. Whenever such competition is resumed, our mouths are too full to care, and Ray (Mr. Diane) who is very wise, will not debate with two chomping middle-aged  women whose faces are smeared with BBQ sauce.

Diane looks forward to the ribs...

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