Lemon-Brown Sugar Barbecue Sauce

"Received this recipe from my MIL for pulled pork. It is so good. The lemon flavour really comes through the day after it is made...Loved it with pulled pork, think it would be good on any pork or chicken."
photo by lazyme photo by lazyme
photo by lazyme
Ready In:
3 cups




  • Combine the ketchup, brown sugar, lemon zest and juice, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder and pepper in a non-reactive saucepan and whisk to mix.
  • Gradually bring the sauce to a simmer over medium heat and let simmer until thick and flavourful, 8-10 minutes. Taste for seasoning, adding more lemon juice if necessary. Transfer the sauce to a bowl or clean jars and let cool to room temperature. Refrigerate the sauce, covered, until serving time; let it return to room temperature before using. The sauce can be refrigerated, covered, for several weeks. Makes about 3 cups.

Questions & Replies

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  1. lazyme
    This is simple and good. You're right - the lemon flavor is stronger the next day. I used this as the barbecue sauce in recipe #375867 and plan on using the rest of it for ribs later this week. Thanks Dancing Panda for sharing. Made for Fall PAC 2009.
  2. junewl
    My Mom had a recipe which used the Meyer lemons from our yard and this is as close as I can get to that one. It was absolutely wonderful on baby back ribs. i used the grated rind of one lemon and juiced two for the recipe. i had to stop my husband from eating the entire rack of ribs.
  3. Stephanie B.
    I've made this twice in my slow cooker. It's pretty amazing. I just throw all the ingredients in there, mix it all up, then throw the pork ribs or steaks in there, cover it up with the BBQ sauce, set it to low for 8 hours, then tada! Delish!


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