** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Add rest of ingredients (except parsley). Bring to boil and cook on low for at least two hours.
3. Add parsley during last 15 minutes of cooking.
4. Serve with barbecued pork. This is a dipping sauce and not intended to be used as a baste.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 24% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Alcohol, Fructose Malabsorption, Celery, Vinegar, Onion, Olive Oil allergies.