Aunt Julia’s Barbecue Sauce

Linton Hopkins’s aunt Julia—“my paternal grandmother’s sister-in-law,” he says—made giant vats of this barbecue sauce on her farm in Alabama, then drove around delivering it to everyone in her extended family. Hopkins likes to spoon it over coffee-cured pork shoulder. “To have a meal in the South without roast pork is not really a meal,” he says.

  • Total Time:
  • Servings: 1 quart

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  • 1/2 cup plus 2 tablespoons ketchup
  • 1/2 cup plus 2 tablespoons tomato puree
  • 1/2 cup water
  • 1/2 cup Worcestershire sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup finely chopped sweet onion
  • 1/4 cup tomato juice
  • 1/4 cup Heinz chile sauce
  • 1/4 cup Tabasco
  • 1/4 cup brown sugar
  • 4 tablespoons unsalted butter
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon crushed red pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon dried mustard powder
  • 1 tablespoon ground black pepper

How to make this recipe

  1. Combine all of the ingredients in a large saucepan. Bring to a boil, then simmer for 10 minutes. Let cool, then transfer to a jar.

Contributed By Photo © John Kernick Published July 2012

492904 recipes/aunt-julias-barbecue-sauce 2013-12-06T23:09:46+00:00 Linton Hopkins barbecue-cookout|food-gifts|sauces-and-condiments|make-ahead july-2012 recipes,aunt-julias-barbecue-sauce 492904

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