There will always be room in our lives for another sauce, and anything at all that comes out of the best-named cook book of all time, ‘Praise the Lard’, by the father-daughter barbecue team, Mike and Amy Mills, is going to be amazing. In our house, ‘zippy’ means spicy, but this sauce is particularly, ‘zingy’…if you make it, you’ll know what I’m talking about. It’s more in line with traditional southern barbecue; it’s thinner, ‘zingy’, and while you might make a face when tasting it on it’s own, it’s absolute heaven when one of Brock’s smoked baby back ribs is dipped into it – (it’s also recommended for pulled pork, chicken and burgers) – enjoy!
Apple City Barbecue Sauce
3/4 c. ketchup (made from cane sugar, Hunt’s is recommended)
2/3 c. rice vinegar
1 1/2 c. apple cider (I actually used Strongbow)
1/4 c. EACH apple cider vinegar, packed brown sugar AND Worcestershire sauce
2 t. prepared yellow mustard
1/2 t. granulated garlic
1/8 t. EACH white pepper AND cayenne pepper
1/3 c. ground bacon bits (I used Hormel, there’s always some very fine bits at the bottom)
1/3 c. EACH peeled grated apple AND onion
2 t. grated green pepper (I have to admit I omitted this as I didn’t have one)
In a large saucepan, combine the ketchup thru bacon bits (11 ingredients) and bring to a boil while stirring. Once it’s boiling, add in the apple, onion (and green pepper) and simmer this mix, while stirring occasionally for 15 to 20 minutes until the sauce thickens slightly (it really won’t thicken very much at all). You can serve it warm, but we loved it at room temperature and any leftovers should keep in the fridge for ages (though I put a jar into the freezer).