Recipe by foodtvfan
Another favorite 1960 recipe from one of my old recipe cards. A great basic barbecue sauce for pork chops, chicken wings, or spareribs using ingredients readily available in most pantries. No precooking of the sauce is required but you can simmer it for 10 to 15 minutes if you like. Or, just mix the sauce ingredients together, pour over the meat, and bake. Adjust seasonings to taste. You can add garlic powder or minced garlic if you like. A good make ahead for next day barbecue.
Top Review by KimRaber
My husband and I were planning BBQ porkchops on the grill when I discovered I was out of BBQ sauce. I found this recipe, substituting Splenda's brown sugar blend, and I am so glad I did!! My husband and I both liked it better than our usual store bought brand and I will use this as our BBQ sauce from now on. My only change will be to decrease the brown sugar slightly since it was a tad sweeter than I like. Thank you!
- pork chop, chicken wings, spareribs
- 1⁄2 cup brown sugar
- 1⁄2 cup ketchup
- 1⁄4 cup vinegar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon chili powder (to taste)
- 1 dash celery salt
- garlic powder (optional) or garlic clove, minced (optional)
- 1 small onion, chopped
- 1 cup cold water
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- Trim excess fat from pork chops, remove tips from chicken wings, cut spareribs into serving pieces.
- There should be enough meat to cover the bottom of 9"x13" pan in a single layer.
- Even though precooking of the meat is not required, I usually parboil spareribs to get rid of excess fat, and brown pork chops, drain the fat, and deglaze the browning pan with some of the sauce.
- Combine all the sauce ingredients.
- Simmer for 10 to 15 minutes (optional).
- Pour sauce over chops, wings, or ribs.
- Bake at 350 degrees Fahrenheit for 75 to 90 minutes or until meat is tender and thoroughly cooked.
- Baking time will depend on quantity, type of meat, and thickness.
- Baste occasionally and turn over at least once.
- Place meat on a serving dish.
- Pour balance of sauce into a bowl.
- Skim off any excess grease, or chill the sauce to allow the fat to solidify on top so it will be easier to remove.