Need a LOT OF SAUCE? This recipe makes about 1 1/2 gallons. The recipe uses a lot of brand name ingredients. I am going to leave their names off, you can use whatever brand you wish. This recipe is the winner of the 1985 Memphis in May World Championship Barbecue Cooking Contest.
Bay of Pigs Sauce
1/2 lb. butter (2 sticks)
2 (8 oz.) bottles hot-sweet mustard
24 oz. tomato sauce
1 (32 oz.) bottle of ketchup
1 qt. red wine vinegar
4 (10 oz.) bottles (5 cups) Worcestershire sauce
2 tsp. Tabasco sauce
8 tsp. brown sugar
4 tsp. paprika
2 tsp. garlic powder
4 tsp. seasoning salt
4 tsp. lemon juice
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/4 cup liquid smoke
Melt butter in saucepan set over medium heat. Add mustard, tomato sauce and ketchup. Stirring constantly, add vinegar and Worcestershire sauce. Then add remaining ingredients. Bring to a boil, reduce heat and simmer for 30 minutes. Brush on ribs at end of cooking time, then serve alongside. Makes about 1 1/2 gallons.
Source: Sun Sentinel newspaper - 7/93 - "Real Barbecue" (Harper-Collins, 1988)
Bay of Pigs Sauce
1/2 lb. butter (2 sticks)
2 (8 oz.) bottles hot-sweet mustard
24 oz. tomato sauce
1 (32 oz.) bottle of ketchup
1 qt. red wine vinegar
4 (10 oz.) bottles (5 cups) Worcestershire sauce
2 tsp. Tabasco sauce
8 tsp. brown sugar
4 tsp. paprika
2 tsp. garlic powder
4 tsp. seasoning salt
4 tsp. lemon juice
1/2 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/4 cup liquid smoke
Melt butter in saucepan set over medium heat. Add mustard, tomato sauce and ketchup. Stirring constantly, add vinegar and Worcestershire sauce. Then add remaining ingredients. Bring to a boil, reduce heat and simmer for 30 minutes. Brush on ribs at end of cooking time, then serve alongside. Makes about 1 1/2 gallons.
Source: Sun Sentinel newspaper - 7/93 - "Real Barbecue" (Harper-Collins, 1988)