Back Coutnry BarBQ. (Photo by John Bonelli)

It was 1975 when Back Country BarBQ first started smoking its signature flavors in Dallas, before moving its operation to Upper Greenville 18 years ago. But in all that time, the restaurant has stood by a sauce recipe first developed back when bellbottoms were still in fashion. It’s served on the side, so you can add as much or as little as you like.

“With real barbecue, you don’t have to sauce your products,” restaurant owner Frank Hart told us back in 1998, when we first printed this recipe. “When the meat doesn’t have the flavor already, some people try to disguise it with the sauce.”

Sure, you could drive over to Back Country BarBQ at 6940 Greenville Ave. to grab some ribs or hot links, or you could try making them at home using the longtime barbecue joint’s signature sauce.

Back Country BarBQ Sauce
(Makes approximately 3 ½ cups)

16 ounces Heinz ketchup
12 ounces water
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon granulated garlic
1 teaspoon Tabasco sauce
1 teaspoon mustard (French’s)
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon liquid smoke

Combine ingredients in a saucepan. While stirring constantly, bring to a boil. Reduce heat and let simmer 15-20 minutes, Refrigerate leftovers.