Perfect barbecue sauce? That sounds pretty arrogant. With all the brands and homemade recipes out in the world, can one really be that good? Well, put it this way: If you can get a bunch of vinegar-loving good ol' boys from North Carolina to go gaga over a sauce, then I think it has some validity.
Now, Virginia Pruitt, of Bonner Springs, Kansas, is way too modest to proclaim this sauce much beyond just "good." This is a family recipe that has roots in several states, with a little experimentation over 50 years. Ms. Pruitt got the recipe from her aunt-in-law, Ruth Reed, who lives in Denver. The original version came from Ruth's mother, who was reared in Kentucky.
The sauce is a great blend of sweet, tart, tang, and clingability. I have tried it on ribs, brisket, smoked pork butt, and grilled chicken with fabulous results. IF you want a one-stop barbecue sauce, this may be the one.
Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
Mix all the ingredients together in a medium saucepan. Place over medium heat and slowly bring to a boil. Reduce the heat slightly and cook until thickened, about 10 minutes. Thin with water if it gets too thick. Serve on anything your heart desires. Pour into an airtight container and refrigerate for up to 3 weeks.
