Gram’s Barbeque Sauce

Source & History

This is barbeque sauce the way Gram used to make it. She would have used French’s mustard (which you can get in Australia now) rather than any other brand’s American mustard. This recipe has been passed around the family a lot. In fact, at one point it was the ‘secret’ basting sauce that Pam’s sister Penny used in her take-away shop in Rockhampton. I use it for pork spare ribs and the top of the meat loaf. Pam got the recipe from me & started using it when she made little appetizers on toothpicks with pineapple, kabana & onion. She browned them on the barbeque and basted with this sauce (maybe she still does).

Notes

• Be careful, the brown sugar, plus the sugar in the tomato sauce means that this will burn relatively easily. A little scorching adds a nice flavour but don’t overdo it!

Kitchen Wisdom

If you are having a big cooking session, keep a jug of hot water handy for rinsing knives, forks & spoons so that they can be used again immediately.