Ingredients

  • 1 ¼ cups ketchup
  • cup corn oil
  • 1 cup cider or red-wine vinegar
  • 5 tablespoons Worcestershire sauce
  • 1 cup brown sugar
  • 2 tablespoons dry mustard
  • 3 tablespoons grated fresh ginger
  • 1 clove garlic, finely minced
  • 1 lemon, unpeeled, thinly sliced and seeds removed
  • 3 tablespoons butter
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (32 servings)

      94 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 0 grams protein; 2 milligrams cholesterol; 113 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About four cups

Preparation

  1. Combine all of the ingredients in a saucepan and bring to the boil, stirring. Use to baste chicken as it cooks over hot charcoal. Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
  2. Serve any unused sauce on the side.

5 minutes

Dining and Cooking