- 2 tablespoons oil
- 1 onion, chopped
- 8oz can tomato sauce
- 1/2 cup water
- 1/4 cup lemon juice
- 1/4 cup brown sugar
- 1/4 cup Worcestershire
- 2 tablespoons prepared mustard
- Dash of salt
- Dash of pepper
- Dash of liquid smoke (optional)
Get out a 2 quart sauce pan and heat up the
oil or bacon grease in it. Add the chopped
onion, and saut� it until the onion is
translucent and smells really good. Add all
of the other ingredients. If you have liquid
smoke around, it makes the sauce taste very
good, but if you don't have any, don't
worry, it is still quite delicious. Stir
everything up and let the mixture simmer
over medium low heat for about 15 minutes.
The mixture will thicken up some, but it
won't be as thick as commercial barbecue
sauce. Makes about 3 cups.
To barbecue chicken in the oven:
First prepare the barbecue sauce as directed
above. While it is simmering yank the skin
off of 4 or 5 chicken leg quarters. Cut the
thigh from the leg if desired (I always do,
the kids like legs, and Fred and I like
thighs, so everyone is happy). Arrange the
chicken in a large baking pan, 9 by 13-inch
or 10 by 15-inch. When the sauce is finished
simmering, pour it over the chicken in the
pan. Cover the pan with tin foil and bake it
at 350� for 1-1/2 to 2 hours. You can remove
the foil for the last half hour of cooking
to thicken up the sauce in the pan if
desired. The chicken is done when it is well
flavored, and falling from the bone. Serve
with the sauce from the pan. Provide plenty
of napkins, or even a dish towel for each
person, sloppy but good.
You can do country style pork ribs the same
way if desired. I cook them for 2-1/2 to 3
hours, so they are good and tender for
eating.
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