Re:Sunday of Labor Day Weekend 2010
agnesrob, Foodbme - By chance, today there's a copycat recipe for the sauce in the food section of our local paper. One thing though, we have always mixed equal parts of butter with the sauce, which are the same directions given on the bottle. I'm not that experienced in grilling that I know which is the better choice, but I do mix butter with the sauce when cooking country-style ribs in the oven(baste the last 30 minutes) and they have always been good. It's your call. If you do try it, let us know how it comes out.
Ville Platte Barbecue Sauce
(makes a little over 2 quarts)
5 cups water
2 1/2 cups chopped, dried onion(dehyrdrated onion flakes?)
1 cup yellow mustard
1 cup vegetable oil
1 10 oz. bottle Worcestershire sauce
1 cup ketchup
6 TBS. tomato paste
3/4 cup chili sauce
6 TBS. sugar
1/4 cup margarine
2 tsp. garlic powder
2 tsp. smoked paprika
1 tsp. Louisiana hot sauce
1 tsp. chili powder
In a bowl, pour warm water over onion and allow to rehydrate for 30 minutes
In a large saucepan, add all ingredients including the onion water. Simmer 2 hours or more, until the onions are soft.
To use as a basting sauce, combine equal portions of sauce with oil(butter), heat. Use the oily top part of the mixture for basting on the grill.
Use the sauce as is, to paint on the meat during the last few minutes of cooking, or serve on the side as a dipping sauce.