Sweet and Zesty Barbecue Sauce

    Sweet and Zesty Barbecue Sauce

    (21)
    35min


    20 people made this

    A perfect barbecue sauce for marinating or basting. Our family loves garlic and onion, so we add a little extra. Any leftover sauce can be frozen.

    Ingredients
    Serves: 16 

    • 2 tablespoons butter
    • 1/8 cup chopped onion
    • 1/2 cup chopped celery
    • 2 teaspoons minced garlic
    • 1 cup (250ml) tomato sauce
    • 1/4 cup (65ml) lemon juice
    • 2 tablespoons white sugar
    • 2 tablespoons white vinegar
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon dry mustard
    • 1/2 teaspoon ground black pepper

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Melt butter in a large frypan over medium heat. Saute onion, celery and garlic until soft and translucent. Stir in tomato sauce, lemon juice, sugar, vinegar, Worcestershire sauce, mustard and pepper. Simmer 15 to 20 minutes.
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    Reviews and Ratings
    Global Ratings:
    (21)

    Reviews in English (17)

    by
    17

    I was pretty unimpressed. Not at all zesty, even though I added Franks Red Hot and some Hickory Seasoning (Liquid Smoke). Tasted a lot like my moms homemade sloppy joes. Bland enough that kids might like, except its chunky, which turns mine right off. I won't use this recipe again. Sorry Micky!!  -  30 May 2002  (Review from Allrecipes USA and Canada)

    by
    16

    My husband used this recipe for a church gathering we had on 8-19-07 ...and everyone really liked it...he let his ribs smoke for 6 hours using this sauce and turned out great!!!  -  20 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    15

    This sauce is pretty good but I made a few changes. I used brown sugar instead of white, balsamic vinegar instead of white, and 1/2 tsp of celery seed (instead of celery pc's) and 1 tsp of onion powder instead of onion. It just made the sauce smoother. I also used 1/2 cup of ketchup and 1/2 cup of hp sauce. My husband loves it and I keep a jar in the fridge now  -  09 Oct 2008  (Review from Allrecipes USA and Canada)

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