This is a delicious barbecue sauce, and the smell of it simmering tickled my son’s appetite and tortured him for hours. The way I used it, as a simmering sauce for a pork roast, didn’t allow for it to be thick. Instead it worked more like a marinade. I look forward to barbecuing it on ribs and letting it shine in all of its goopy glory. Either way you use it, it’s vibrantly delicious, simple, and unique.
When doubling the recipe, I omitted the Worcestershire sauce and vinegar, as they can overwhelm very quickly. I also advise not fully doubling the lemon juice, unless you prefer a tart sauce. If you prefer your barbecue sauce sweet and sticky, then simply add more sugar (I did) and use less (or no) water. Lastly, I really love a slight smoky flavor, and so added a wee splash of liquid hickory smoke seasoning.
It’s a flexible recipe. Relax and have fun with it!