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SMOKY TOMATO BARBECUE SAUCE

Makes about 4 cups.

1 18-oz. can tomato sauce
1 cup red wine vinegar
1 cup ketchup
1/2 cup spicy honey mustard
1/4 cup hickory-smoked Worcestershire sauce
1/4 cup Worcestershire sauce
1/4 cup butter
2 tablespoons brown sugar
2 tablespoons hot pepper sauce
1 tablespoon paprika
1 tablespoon seasoned salt
1 tablespoon lemon juice
1-1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne (ground red pepper)
1/8 teaspoon gound black pepper 


Cooking Directions
In Dutch oven, combine all ingredients; bring to a boil, reduce heat and simmer gently for 30 minutes, stirring occasionally. 

Brush on during or at the end of grilling.

Also serve at the table. Refrigerate leftover sauce; will keep refrigerated for 2 weeks

Serving Suggestions
Make your own barbecue sauce for chops, ribs or kabobs.


Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
 

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