Sometimes it is easier to just go to the store and purchase barbecue sauce. But when you come across a recipe that is killer, then it is worth the extra effort. Jack’s Barbecue Sauce is just such a recipe. I just found it among my deceased father’s papers (the Second Yankee Chef); and what a relief it was. Ever since he passed on in 2001, I have time and time again tried to replicate his sauce, but never have been able to. Now I can rest. So conjure up a batch, you will also fall in love with this saucy slather.
Jack’s Barbecue Sauce
2 cups ketchup
2 cups tomato sauce
½ (8-ounce)can crushed pineapple, undrained
1/3 cup brown sugar
¼ cup minced onion
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
1 teaspoon relish
1 teaspoon garlic powder
¾ teaspoon dry mustard
Large pinch black pepper
Simply whisk all ingredients (including half the juice from the pineapple) in a large bowl — and that’s it!
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.