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Email Recipe: Aunt Dora’s Southern Barbecue Sauce

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Aunt Dora’s Southern Barbecue Sauce

Makes About 16 Pints

7 cups chopped onion
1 gallon ketchup
8 cups water
2 cups chili powder
¼ cup dry mustard
2½ cups Worcestershire sauce
2 teaspoons minced garlic
1 gallon red wine vinegar
4 pounds dark brown sugar
2½ cups plus 3 tablespoons paprika
12 bay leaves
2 cups crushed red pepper flakes

Combine all ingredients in a large pot. Bring just to a boil, then immediately remove from heat (mixture will be very thin). Cool and seal in sterilized containers with tight-fitting lids. Store for 30 days to age. When ready to use, open only as much as is needed. When sauce is exposed to air, it will thicken immediately. Use on pork, chicken, beef, shrimp, etc. Note: You can cut this recipe down, but the results may not be the same. Be sure to follow canning safety procedures.

“This recipe is from an incredible menu of Southern barbecue as it was prepared several generations ago at Leonard’s Barbecue on Old Highway 51 South in Memphis, Tennessee. It was passed down to me from my aunt, Dora Simmons. As a former schoolmate and neighbor of Elvis Presley – we’re all from Memphis – we enjoyed this type of food often. We treasure this recipe today and share it with our guests every summer.” —Innkeeper, the Groveland Hotel at Yosemite National Park --