Make it Yourself: Barbecue Sauce

Sweet, tangy barbecue sauce can be a (non-ketchup!) shortcut to making meals family friendly. Whether brushed onto grilled chicken, folded into meatloaf, or set on the side for dipping, it offers big flavor in a snap. But too often the bottled stuff is overwhelmingly sweet or distractingly smoky. Striking a balance between the two flavors is key. That’s why we make it ourselves, and you can, too, using nothing but a combo of ingredients you’d already have in the pantry. Want more bite? Amp up the vinegar. Less heat? Omit the cayenne. It’s our recipe but your rules.

homemade-barbecue-sauce
Photo by Greg Dupree
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  • Makes 2 Cups
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 139.03 calories
    • Fat 4.71 g
    • Sat Fat 0.68 g
    • Cholesterol 0 mg
    • Sodium 590.20 mg
    • Protein 0.33 g
    • Carbohydrate 24.95 g
    • Sugar 23.09 g
    • Fiber 0.41 g
Sweet, tangy barbecue sauce can be a (non-ketchup!) shortcut to making meals family friendly. Whether brushed onto grilled chicken, folded into meatloaf, or set on the side for dipping, it offers big flavor in a snap. But too often the bottled stuff is overwhelmingly sweet or distractingly smoky. Striking a balance between the two flavors is key. That’s why we make it ourselves, and you can, too, using nothing but a combo of ingredients you’d already have in the pantry. Want more bite? Amp up the vinegar. Less heat? Omit the cayenne. It’s our recipe but your rules.

Ingredients

  1. Check 2 tablespoons vegetable oil
  2. Check 1 medium yellow onion, finely chopped 
  3. Check 2 cloves garlic, finely chopped 
  4. Check 1 cup ketchup
  5. Check ¼ cup lightly packed dark brown sugar
  6. Check 3 tablespoons apple cider vinegar
  7. Check 1 tablespoon Dijon mustard 
  8. Check 1 tablespoon molasses
  9. Check 2 teaspoons Worcestershire sauce
  10. Check 1 teaspoon onion powder
  11. Check ¼ - ½ teaspoon cayenne, optional 

Directions

  1. Heat oil in a medium saucepan over medium- high. Add onion and garlic and cook, stirring often, until soft but not brown, about 5 minutes. Add ketchup, sugar, vinegar, mustard, molasses, Worcestershire, onion powder, and cayenne (if using) and stir to combine. Bring to a simmer and cook, stirring often, until slightly thickened, 5 to 7 minutes. Store in an airtight container in the refrigerator for up to 3 weeks.


To Use: Brush onto chicken, shrimp, or pork chops during the last few minutes of grilling. Or use as a dipping sauce for potato wedges or French fries or as a topping for bacon burgers.