MOM'S Virginia BBQ Sauce

April 26, 2015
Author Notes

I grew up with this sauce. Now I freeze this in 1 cup packages and use it for BBQ chicken or pork chops. It is smokey , tart and tomatoey and not super sweet. I think it may be my oldest recipe, from my mom. —LE BEC FIN

  • Prep time 30 minutes
  • Cook time 30 minutes
  • Makes ~5 cups
  • 1/4-1/3 cup bacon fat(i bake my bacon at 325-350 degrees, which avoids stove top splatter ) or use canola oil, adding rendered smoked poultry fat and skin of same-to infuse the smoky flavor
  • 1 cup small- chopped onions
  • 1Tablespoon+ 1 teaspoon minced garlic
  • 32 ounces tomato paste
  • 1/3 cup dark brown sugar
  • 1/4 cup worcestershire sauce
  • 1/4 cup yellow "ball park" mustard
  • 1 teaspoon each Kosher salt and freshly ground pepper (hold Salt until the end tasting.)
  • optional 1/3- 1/2 cup cider vinegar
  • opt: 1 c. + water if needed for saucey consistency
In This Recipe
  1. Heat bacon fat over medium high heat in heavy 2- 3 quart saucepan. When hot, add onion and garlic and cook 5-8 minutes, til translucent (not brown.)
  2. Add tomato paste through pepper. Simmer 20 minutes and taste. Add vinegar and/or anything else needed to make it delicious.

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