Simple Sweet and Tangy Barbecue Sauce

July 3, 2010 at 3:58 pm | Posted in other savory, savory things | 6 Comments

simple sweet and tangy barbecue sauce

It’s Fourth of July weekend!  Long, warm days out in the yard, kids running around with sparklers, grown-ups grilling with a beer in one hand…ahhhh.  Oh, wait, I don’t have a house in the country, or even a balcony, and alas, no sparklers.  But I do have an oven, a six-pack and a jar of homemade barbecue sauce, so I can still do my thing…BTW, “my thing” this year is pulled chicken sandwiches.

I have been making this sauce recipe for years, and I just love it.  It’s perfect for slathering on all types of meat and veg…and come Monday it will make for an amazing leftover barbecue chicken pizza!  I’m fully aware that some people gag at the thought of liquid smoke…if that includes you (or if you are lucky enough to have a charcoal grill), leave it out.  Another way to get good smokiness and a little heat is by replacing the liquid smoke, hot sauce and cayenne with a couple tablespoons of the sauce from a can of chipotles in adobo.

Happy Fourth, and happy grilling!

Simple Sweet and Tangy Barbecue Sauce– makes 1 1/2 cups
adapted from Cooks Illustrated (July 2000)

1 medium onion, peeled and quartered
1 c ketchup
2 T cider vinegar
2 T Worcestershire sauce
2 T Dijon mustard
5 T molasses
1 t hot pepper sauce , such as Tabasco
1/4 t ground black pepper
1 1/2 t liquid smoke (optional)
2 T vegetable oil
1 medium clove garlic, minced (about 1 teaspoon)
1 t chili powder
1/4 t cayenne pepper

-Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.

-Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.

-Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)

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6 Comments »

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  1. You make this sound easy, simple, and tasty, so I will give it a try this weekend as we are barbeque crazy on Monday. Of course, if we are madly in love with this sauce, I will rue the day, because it is just so easy to buy Masterpiece whatever at the store two for one! Thanks…looking forward to it.

  2. Mmm that looks so good. I’ve always wanted to make my own bbq sauce.

  3. mm ive been looking for a good recipe for a bbq sauce for a while now, this looks delicious.

  4. There is nothing like a good homemade BBQ sauce. And I don’t just like it in the summer. I too make my own at home and enjoy it all year round. This recipe looks like a winner.

  5. I love homemade BBQ sauce. Good thinking on the liquid smoke heads up. The first time I used the stuff I put way too much in and it was definitely gag-worthy. But just a hint can do wonders.

  6. Just made a barbecue sauce based on your recipe. Thanks for the idea!

    http://ovenlove.blogspot.com/2010/09/honey-barbecue-sauce.html


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