Weber’s Tangy Barbecue Sauce

This sauce is wonderful, especially on chicken. But it’s also great on fries, burgers, hot dogs — anything. You might want to make a big batch and freeze some so it’s always available. Brush it on whatever’s grilling during the last 20 minutes. Otherwise, it will burn.

  • 2 tablespoons unsalted butter
  • ½  cup (80g) finely chopped celery
  • 3 tablespoons (38g) finely chopped yellow onion
  • 1 cup (240g) ketchup
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • Freshly ground pepper to taste
  1. In medium saucepan over medium heat, melt butter.
  2. Add celery and onion and cook 2 to 3 minutes, stirring occasionally.
  3. Add remaining ingredients and whisk together. Bring to boil, reduce heat, cover and simmer 15 minutes, stirring occasionally.
  4. Transfer to a bowl, cover and refrigerate until ready to use.

Makes about 1⅓  cups.

“Weber’s Big Book of Grilling”