Much gratitude to Aleen for this recipe dated 8/3/55!
All kinds of good stuff goes into this recipe, and it smells wonderful once it gets cooking.
I had both pork chops and chicken, so I split the sauce up and used it on both (two chops and five boneless, skinless chicken breasts). I marinated the meat in the sauce for about an hour before baking both dishes covered for an hour-and-a-half.
It was really, really, really delicious. I'm not all that experienced with culinary descriptions beyond "yum!" but I can say that this has all the flavors I like in a barbecue sauce: a little sweet but mostly spicy, and just the right zing on the spiciness. The sauce was also great on the mashed potatoes I made to go along with the meat.
Oh, woops! I forgot to take a photo. Well, it looks like any other barbecue sauce -- it's the flavor that counts here. You'll just have to try it for yourself.
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