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The first time I made this barbeque sauce, we fell head-over-heels in love with it. It is tart and tangy with a hint of sweetness, and we have added it to everything from salmon to nachos to salads.
Barbeque sauce is one obsession that my husband is still going strong with. We used to buy it by the gallon, but now that we make it at home it is much more cost effective and, I must say, tasty. It is a good thing, too. At the rate we were going, we would be old, poor and living only in a pile of barbeque sauce and my shoes.

The recipe came from a combination of The Neely’s sauce and Mother Lovett‘s. When I went through Mother Lovett’s recipes, I found one for barbeque sauce. It shocked me, because she used to use runny, watery tomato soup and call it spaghetti sauce.
Yes, we obviously are not Italian. I’m sure those of you that are Italian are crying tears of misery and gagging at the thought of runny tomato soup on pasta. Don’t worry, I haven’t been deprived. My mom makes a spaghetti sauce that is much more substantial than tomato soup. :)

Try this out today! It is super simple once everything is combined. All you need to do is give it a stir once in a while. It can easily be made while dusting, doing dishes, washing clothes, or cleaning bathrooms.
I wouldn’t personally know since I don’t do any of those, but I hear it can be done. Thank goodness I have an OCD husband.


Homemade Barbeque Sauce

adapted from The Neely’s

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

5 tablespoons light brown sugar

4 tablespoons sugar

1/2 tablespoon molasses

1 teaspoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Combine all ingredients in a saucepan and let come to a boil. Reduce to a simmer and cook uncovered for approximately 2 hours, stirring occasionally. The mixture will thicken and reduce a bit.
Make it today! Let me know what you think. It will make me happy. :)