Open PitBlue Label Original Barbecue Sauce, 18 oz. (Pack of 12)

I looove Open Pit barbecue sauce! It was a staple in our home, when I lived in Michigan. Since I haven't been able to find it in California, I was so excited for find it...and the price is right. I use it, in sooo many recipes, from Hawaiian Chicken to Barbecue Chicken salad. Oh, sheesh! Now, I'm hungry. I can't recommend Open Pit barbecue sauce more. It's a taste of home.

Here is a spoiler for BBQ Restaurants.. This is probably the sauce that was used in one of the larger ones that had that perfect sweet and savory BBQ. I know as My family used it in the 70'-80's in their Rib house.. Its got a slightly vinegar forward, spicy note when uncooked which I love.. When you marinate or cook with it , the vinegar tenderizes and leave a not overly sweet perfect BBQ. We cooked the ribs with the Open pit and then put bottles on the table with a mixture of Open Pit and Kraft hickory.. The Kraft gave the uncooked open pit the sweetness to pour on without cooking. I still like it straight out of the bottle We sold gallons of that mixture a night.. Need les to say TRY IT. You probably already had it a t that restaurant hat had those "Amazing" ribs..

Love this product, been using it for years.

Open Pit is the height of mid-century Americana, southern-style bbq sauce, IMO. This is a staple, and a great base to a personalized bbq sauce (try adding honey, hot sauce, garlic, liquid smoke, etc). Also have used as a secret ingredient (small amount) to spaghetti sauce (that was a Bill Cosby recipe hack, for those that remember from that family show). This came with a long 'use by' date, so fresh/will last.

My family has used this sauce to make bbq country style pork ribs starting with my grandmother (>45 yrs), and it is awesome.Try: 5-8 lbs country ribs. Roast covered in oven at 325 F single deep, with 1/2 cup added water, for 2.5 hrs. Increase temperatureto 350 F, remove cover, and coat top of ribs with this sauce. Add a 2nd coat after 20 minutes. Ribs will be ready after another 20to 30 minutes. They should melt in your mouth with a tangy & mildy sweet taste from sauce. You will use about 1 bottle for this recipe.I also use some sauce on the side as I eat the ribs. This is a dish I take to pot luck lunches and get rave reviews. I live in Californiabut bring several bottles back from midwest about twice a year from travel. Enjoy.

Great Buy

I use this BBQ sauce on just about anything and everything burgers, ribs, chicken, pork chops, wings. I love the tangy zip and slightly spicy flavor, I've been known just to eat it right from the bottle by itself. Are BBQ sauce mustaches in good taste? Got Pit? Open Pit! Love this sauce!!

grew up with my Dad using Open Pit back in 50's and 60's. I drifted from this product to try others, which were good, but I have to say... the tang and sweetness combination of Open Pit is what I am back to. Unless grilling mass amounts of pork (whole pig cut up), then it's butter, cheap beer and some vinegar continually basted on the meat.