Monroe’s Famous Barbecue Sauce

Mrs. Paul S. Ransom
Monroe, La. Garden Club President

  • 3/4 quart cooking oil
  • 1 quart vinegar
  • 1/2 oz red pepper
  • 1/2 oz black pepper
  • 1/2 oz ginger
  • 1/2 oz paprika
  • 2 Tbsp salt

Place meat over fire; baste till done, stirring sauce each time before basting. Remove meat from fire; place on tray. Ladle out 1/2 cup of the dredges or settlings of basting sauce;


  • 1 stick butter
  • 4 lemons and rinds
  • 1 small bottle Worcestershire sauce

Heat till butter is melted; spread on meat. Serve remaining spread as accompaniment.

Use on 4 chickens, halved; or 8 lbs pork ribs; or 8 lbs beef.



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