Rodeo Barbecue Sauce


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

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Rodeo Barbecue Sauce

Once the sauce comes to a boil, it is important to cook it over moderate heat to prevent burning.


2 Cups Ketchup

1 Quart Water

1 Cup Cider Vinegar

¼ Cup Worcestershire Sauce

Juice of 1 Large Lemon

¼ Cup Dark Brown Sugar

¼ Cup Chili Powder

2 Tablespoons Paprika

3 Cloves Garlic (Pressed or Mashed)

1 Teaspoon Kosher Salt

Combine all of the ingredients in a pot. Bring to a slow, rolling boil and cook for 30 minutes until thickened. Stir constantly to prevent the sauce from scorching. Move a small strainer through the sauce to remove the garlic. Throw the garlic away and refrigerate the sauce in a covered container for two days for the flavors to blend. Makes 4 ½ cups.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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