Frank’s BBQ Sauce
At the first annual That Jew’s summer pig roast, there was only one choice for the BBQ sauce: Frank’s tried and true. I qualified the pig roast as happening in the summer because we may need to have another this fall!
Frank’s recipe starts with a foundation, and he doctors it up further depending on the main protein. This year we served two proteins: a sliced skirt steak appetizer where the sauce was served in its default form, and ye ‘ole pig which had its sauce sweetened up with brown sugar, molasses and honey.
Makes about a cup, you should scale as necessary.
- ½ cup ketchup
- ¼ cup worcestershire sauce
- ¼ cup white vinegar
- 2 cloves garlic, sliced (or some garlic powder)
- 1 tsp onion powder
- ¼ tsp chipotle powder, optional (Andy’s addition for a little extra kapow!)
- 1 tbl mustard powder
Here is Frank ribbing it up for our studio audience during last year’s summer soiree.