Harrison Lee's Bar-B-Que Sauce

Harrison Lee Sauce on Brisket
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  • 20 mins
  • Prep: 5 mins,
  • Cook: 15 mins
  • Yield: About 5 cups (20 servings)
Ratings (7)

This is fantastic if you are a spicy, burn-your-lips fan. It's a great finishing sauce for brisket or a spicy marinade for chicken or pork ribs.

What You'll Need

  • 1 1/2 cups/360 mL sugar
  • 1/2 cup/120 mL vegetable oil
  • 1 quart/950 mL vinegar
  • 2 tablespoons/30 mL black pepper
  • 2 tablespoons/30 mL cayenne pepper
  • 2 tablespoons/30 mL salt
  • 2 tablespoons/30 mL mustard (dry)
  • 2 tablespoons/30 mL chili powder
  • 2 tablespoons/30 mL ketchup

How to Make It

1. Bring vinegar to a rolling boil, add dry ingredients (mixed together) and boil for 14 minutes.

2. Use as a finishing sauce or SLOWLY parboil pork ribs, hot links or chicken prior to grilling or smoker. For the truly adventurous, dip a slice of bread into the sauce as it is cooking.