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Epicurious

Pork Barbecue Sauce

I respect people who won’t share old family recipes, but when I find something good, I want everybody to be able to make it for themselves, and that’s how I feel about my daddy’s barbecue sauce. I truly believe Daddy could have bottled and sold this sauce, it was so popular! It’s a personal preference, but I like a thin, vinegar-based barbecue sauce instead of the thick, ketchup-based sauces.

Recipe information

  • Yield

    makes 1 1/2 quarts

Ingredients

1 small onion, ground fine
1 quart cider vinegar
12 ounces tomato juice
1 tablespoon pepper
1 tablespoon sugar

Preparation

  1. Step 1

    Chop the onion finely and purée it in a blender with 1/2 cup water. Place the puréed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, and reduce the heat. Cook, stirring constantly, until the water has almost evaporated. Add the vinegar, tomato juice, and pepper, and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat to cool and store. Serve with your favorite barbecue dish.

  2. From Gwen

    Step 2

    Use this on chopped, sliced, or pulled pork.

Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved. Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.
TagsSauceCondimentSouthernAmericanSoul FoodDairy FreeNut FreeGluten FreeQuickEasy5 Ingredients or FewerSimmerCookbooks
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