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Nutrition Facts
Serving Size 1 cups 368g Recipe makes 2 cups) The following items or measurements are not included below: red wine vinegar
Calories 505
Calories from Fat 199		(39%)
Amount Per Serving		%DV
	Total Fat 22.2g	34%
	Saturated Fat 11.4g	57%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 3385mg		141%
Potassium 1119mg		31%
Total Carbohydrate 73.8g		24%
	Dietary Fiber 5.7g	22%
	Sugars 56.3g
Protein 9.5g		18%
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Mustard BBQ Sauce

Recipe #30613 | 35 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Kim1
Jun 10, 2002

This a a wonderful sauce that goes well on ribs. You can also pour in on to ham.

2 cups (change servings and units)

Ingredients

1 cup chicken broth or beef broth
1 cup prepared mustard
1/2 cup red wine vinegar
1/3 cup brown sugar, packed
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons molasses
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper

Directions

1
Combine all ingredients cook for 20 minutes.

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Featured Reviews for This Recipe

From: Z-chef

On Oct 30, 2009

Being a yankee, I always have been a bit hesitant to try a mustard base bbq sauce. I was brought up on the tomato based stuff. Yesterday I smoked a pork butt and for a change of pace gave this sauce a try. It was OUT-STANDING. Can't wait to try it on pork tenderloin, ham or even chicken. It's really really good.....

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From: flower7

On Oct 8, 2008

I made a quarter recipe of this to use in Ketchup-Less Meatloaf and it worked very well. Thanks for posting!

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From: Bogey'sMom

On May 2, 2003

If you are from the South, and think red bbq sauce is some kind of ketchup, or you're one of those poor northern wretches who comes to the south to be enlightened about what should grace the elegant butt of a pork roast, well look no further. Here is your genuine bbq mustard sauce. Excellent, bone suckin' sauce. I'm planning on canning some to always have it on hand.

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