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Hello fellow cooks, gardeners, writers !

Barbecue sauces abound in cookbooks, on the internet, and I’ve tasted tons of yummy samples from family and friends. Some recipes were so, so, others ranked fairly high, but I still didn’t find a sauce that hit my taste buds just right. I wanted to create something tangy, different, smooth but not overly, yet with a solid bite that could heighten the flavor of whatever it covered and soaked.

After forty-five years of cooking and baking I knew my way around the kitchen, but, an epicurean  barbecue  sauce eluded me. Of course I still had my file card from decades earlier with some simple ingredients:  brown sugar, onion flakes, vinegar, oil, water. But now I was ready to forge ahead, create an auspicious sauce, one with maximum flavor to use over pork, beef, chicken.

One evening, thrilled with excitement, I combined the eleven ingredients below, cooked and stirred the pot on low  for 10-15 minutes, then, after I cut away visible fat from the meat, poured the sauce over a four pound piece of pork shoulder and covered, left it to marinate overnight in the fridge and even half of the next day. I turned it several times while in the fridge.

Then, I cooked the meat, still drenched in the sauce, in the oven for  five hours @ 250, covered. Half way through the cooking process I cut the meat away from the bone, sliced it in 1/2 inch thick slabs and continued to cook it, still covered. Once or twice I basted the meat, but then recovered it.

First I served the pork over plain rice (I’m a rice lover). The next night I spooned the tender pork pieces and sauce on a bun. Both ways the smooth and tangy taste rose to great heights, way above all expectation!

Try it, and share your opinions with me.

Best Ever Barbecue Sauce

1/2 cup ketchup

1/2 cup orange juice

1/4 cup apple cider vinegar

1/8th cup soy sauce

1/8th cup Worcester sauce

1 small onion, grated

1/4   cup brown sugar

1 tsp. fresh ginger, grated, or 1/2 tsp. dry ginger

1 tsp. celery seed

2 garlic cloves, pressed

1 tblsp. spicy mustard


Heat all ingredients in a small pot,  simmer, uncovered on low for 10-15 minutes. Stir once or twice until well-blended. Store in refrigerator, and use over pork, chicken, beef. Marinade four hours or more and then cook in the oven for approximately 5 hours @ 250, covered. Baste several times during the process, and test for doneness around four hours.