Lindy’s Favorite BBQ Sauce has been around for about as long as I have been cooking. And that has been a long long time.
This might start out sounding like a joke, but my ex-husband’s cousin’s friend owned a rib joint called Chicago for Ribs in Manhattan Beach CA. This was the BBQ sauce they used there, which, as I understand it, was “inspired” (I think that means taken from) by the BBQ sauce used at Tony Roma’s Rib and Steakhouse.
This is a very tangy, smokey and slightly hot barbecue sauce. It needs no cooking but is best if left overnight in the ‘fridge to allow the flavors to fully blend and is delicious on ribs, chicken, shrimp…whatever you want sauce on. I especially love it on my recipe for The Bestest Most Tenderest Ribs Ever and simple BBQ Chicken Sandwiches.
Tangy, smokey and a little bit hot
I understand Chicago for Ribs has now closed, at least the Manhattan Beach location. There are others in So. Cal, so maybe one of them is an original spin-off, but when you have this sauce and try my Bestest Most Tenderest Ribs Ever, you won’t need them anymore anyway. 🙂
This BBQ sauce is best made at least a few hours, but better a few days, in advance.
Lindy’s Favorite BBQ Sauce
3/4 cup brown sugar
1/2 teaspoon garlic salt
1 teaspoon dry mustard
1 cup catsup
1/2 cup water
2 tablespoons worcestershire sauce
2 teaspoons soy sauce (low-sodium preferred)
2 teaspoon Tabasco sauce, or to taste
1/8 teaspoon liquid smoke
Few drops fresh lemon juice
Put all the ingredients into a jar with a tight fitting lid. Shake, shake, shake Refrigerate for a few hours at least, but best overnight. Keep refrigerated.