I respect people who won’t share old family recipes, but when I find something good, I want everybody to be able to make it for themselves, and that’s how I feel about my daddy’s barbecue sauce. I truly believe Daddy could have bottled and sold this sauce, it was so popular! It’s a personal preference, but I like a thin, vinegar-based barbecue sauce instead of the thick, ketchup-based sauces.

　　

Ingredients

makes 1 1/2 quarts

　　1 small onion, ground fine

　　1 quart cider vinegar

　　12 ounces tomato juice

　　1 tablespoon pepper

　　1 tablespoon sugar

　　

Step 1

Chop the onion finely and purée it in a blender with 1/2 cup water. Place the puréed onion in a 2-quart saucepan with additional water to cover. Bring to a boil, and reduce the heat. Cook, stirring constantly, until the water has almost evaporated. Add the vinegar, tomato juice, and pepper, and mix well. Bring to a boil, and then stir in the sugar. Immediately remove from the heat to cool and store. Serve with your favorite barbecue dish.

　　

From Gwen

Step 2

Use this on chopped, sliced, or pulled pork.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.