- 1 gallon ketchup
- 4 cups sugar
- 2-2/3 cups white vinegar
- 1/2 cup dried minced onion
- 2 tablespoons pepper
- 4-1/2 teaspoons garlic powder
- 1 to 3 teaspoons hot pepper sauce, optional
- In a large kettle or Dutch oven, combine all ingredients. Cook over medium-high heat until heated through. Serve over pork. Yield: 4-1/2 quarts.
Originally published as Barbecue Sauce for Pork in Taste of Home August/September 2001, p54
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