No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 323g Recipe makes 1 1/2 cups)
Calories 400
Calories from Fat 150		(37%)
Amount Per Serving		%DV
	Total Fat 16.7g	25%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 2030mg		84%
Potassium 888mg		25%
Total Carbohydrate 66.5g		22%
	Dietary Fiber 1.8g	7%
	Sugars 57.0g
Protein 4.1g		8%
how is this calculated?

Weber Tangy Barbecue Sauce

Recipe #37198 | 25 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Beaner in Washington
Aug 13, 2002

Theis is a great BBQ sauce! This recipe came from our Weber Kettle Owners Guide! I now make my own BBQ sauce and everyone that has tryed it really likes it.

1 1/2 cups (change servings and units)

Ingredients

3 tablespoons onions, chopped
2 tablespoons butter or margarine
2 tablespoons granulated sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/4 cup lemon juice
1 cup catsup
1/2 cup celery, chopped
1 teaspoon dry mustard
salt
pepper

Directions

1
Melt butter or margarine in skillet.
2
saute onions and celery until tender.
3
Add remaining ingredients and cook about 15 to 20 minutes until flavors blend.
4
Makes 1 1/2 cups of barbecue sauce.

Questions about this recipe?

Featured Reviews for This Recipe

From: Michael Keizer

On Jan 6, 2007

Very nice recipe, but a bit too sweet to my taste.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Syrinx

On Sep 7, 2006

I got this recipe from our Weber barbecue book, and have been making it for a few years now without any modifications - unusual for me, as I seldom follow recipes to the letter. This sauce is lovely (although it smells rather acrid in the kitchen when you're cooking it!). We make this for most of our barbecues - and it is, in fact, the only way my husband will eat celery! (I do chop the celery extremely finely to make sure that he doesn't recognise the ingredient before he's tasted it). Very highly recommended, and seems to be very popular with everyone who tries it Best served hot, we think, although it's pretty good cold, too