Irene's Barbeque Sauce (Double or Tripple this recipe!)

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I found this recipe in, but I made a few changes. It is excellent for anything barbecue and makes great Sloppy Joes, meatball hoagies, barbecue beef sandwiches, barbecue pulled pork, Baked chicken, etc. Great to use on left over meat.

Difficulty: Easy - for beginners
Serves: 16

Preparation time:
Cooking time:

Dietary guidance: v v n d 

Tags: main · appetizer ·


2 tablespoons fresh lemon juice (I just use the Real Lemon bottled juice)
1(small) onion, peeled and sliced (I prefer to pulverize it in food processor)
(You can also remove the onions after cooking, or leave in if you like.)
1/4 cup distilled white vinegar
1 Tablespoon Molasses (my addition)
6 oz tomato paste (my addition)
1/2 cup water
2 Tablespoons packed brown sugar (I increased this to 1/2 cup)
1 Tablespoon prepared mustard
1/2 teaspoon ground black pepper (I don't use the black pepper)
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 cup vegetable oil
1/2 cup ketchup
2 Tablespoons Worcestershire sauce
1 1/2 teaspoons liquid smoke flavoring


1. In a medium saucepan, mix lemon juice, onion, distilled white vinegar, Molasses, tomato paste, water, brown sugar, prepared mustard, black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes.

2. Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.

Note: Baked chicken.....Coat pan with oil. Place chicken onto pan. Spoon on Barbecue sauce and bake at 450 deg. for 20 min. Turn chicken over, spoon on more barbecue sauce and bake an additional 20 min. or until juices run clear. You can probably use this method with any meat. If making barbecue in the slow cooker, cook meat first, drain of juices, then stir in barbecue sauce and cook in slow cooker until heated through or until it is the way you like it.


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