Recipe for the best-ever barbecue sauce (1973)

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Recipe for the best-ever barbecue sauce (1973)
The best-ever barbecue sauce recipe for a backyard BBQ

Summertime backyard barbecues are fun, especially when company’s coming to share the goodies. Here’s a dandy barbecue sauce that’s very easy to make, and has commercially bottled sauce that I’ve ever tasted beat by a mile.

The best-ever barbecue sauce is just great for hot dogs, hamburgers, broiled chicken, grilled ham slices and steaks. Add a couple of tablespoons of it to a can of baked beans for some taste magic, or use it with leftovers for barbecue sandwiches.

Recipe for the best-ever barbecue sauce (1973)

The best-ever barbecue sauce


1/4 cup salad oil
1 large onion, grated or finely chopped
2 cloves garlic, minced
1 bottle (14 ounces) catsup
1/4 cup vinegar
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 tablespoon celery salt
1 tablespoon dry mustard
1 tablespoon chili powder
1 tablespoon paprika
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves


Heat oil in saucepan, and saute onion and garlic until tender but not browned. Stir in the catsup (wash out the bottle with a little water and add this too), vinegar, Worcestershire sauce and lemon juice.

Use a small bowl to blend together remaining ingredients, then stir these into the sauce.

Bring sauce to a full boil, then turn heat low and let sauce simmer for 20 minutes, stirring frequently. Remove from heat and cool.

If desired, one teaspoon of liquid smoke can be added to the batch of sauce.

To use, brush sauce over meats to be grilled and cook meats over glowing coals. Some of the sauce can also be spooned over the meat after cooking.

MORE: Jiffy BBQ sauce & French dressing recipes (1955)

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2 Responses

  1. Dear ClickAmericana,

    1/4 (?) Worcestershire sauce
    1/4 (?) lemon juice

    1/4 what? teaspoon, tablespoon, cup? Thanks for checking.

    1. Thank you so much for catching that, and I’m so sorry for the error. We have updated the recipe — both were 1/4 cup. Thanks!

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