MURPHYSBORO, IL (KFVS) - This week's Heartland Cook, Amy Mills, has deep roots in the smokin' pits of competition barbecue. Amy's dad Mike Mills and his Apple City Barbecue Team hold four Memphis in May World Championship titles. The Mills family owns the 17th Street Barbecue restaurants in Murphysboro and Marion along with other barbecue restaurants in Las Vegas. The secret to the Mills' success is in the sauce, and it started in Amy's great-grandmother's kitchen. In honor of the 26th annual Murphysboro Cook-off, Amy shares her family's now world-famous recipe.
- 1 cup ketchup
- 2 teaspoons yellow mustard
- 2/3 cup seasoned rice vinegar
- 1/2 cup apple juice or cider
- 1/4 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup soy or Worcestershire sauce
- 3/4 teaspoon garlic powder.
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne
- 1/3 cup bacon bits (finely ground)
- 1/3 cup apple (peeled and grated)
- 1/3 cup onion (grated)
- 2 teaspoons bell pepper (grated)
Combine all ingredients in a large saucepan. Bring contents to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes stirring frequently until sauce thickens.
Coat ribs, pulled pork, beef brisket or chicken for a dinner worthy of a trophy and a standing ovation.
Amy's tip: The sauce will keep in refrigerator for up to two weeks and will cover approximately two racks of ribs.