BBQ Sauce

BBQ Sauce

Although there are a ton of bbq sauces available, I had been wanting to try making my own for a while and now was the perfect time as I had something in mind. As it turns out, making your own bbq is pretty easy and you probably have all of the ingredients that you need. Bbq sauce generally starts with a tomato base such as ketchup and adds something for sweetness, vinegar for a tanginess and some kind of heat. You can play around with the basic ingredients and you can add other ingredients to come up with whatever flavours you want. I stuck with a pretty simple bbq sauce for my first attempt and it turned out pretty good! It was a nice blend of tangy, sweet and spicy and it as full of flavour. I enjoyed the texture that the grated onion added and the smokiness that the chipotle chili powder and smoked paprika was really nice. Stay tuned to see what I use it in.

BBQ Sauce

(makes 1 1/2 cups)
Printable Recipe

1 small onion (grated)
2 cloves garlic (grated)
1 cup ketchup
2 tablespoons dijon mustard
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce (a vegetarian one for vegetarian)
2 tablespoons apple cider vinegar
1 tablespoon chipotle chili powder
1/2 teaspoon smoked hot paprika
salt and pepper to taste

1. Mix everything.

Use in:
BBQ Pulled Pork Sandwich with Slaw
BBQ Pulled Pork Grilled Cheese
BBQ Chicken with Blue Cheese Slaw Wraps
BBQ Roast Beef and Cheddar Sandwich
BBQ Chicken Pizza
BBQ Chicken Salad with Creamy Avocado Dressing
BBQ Chicken and Peach Quesadillas
Slow Cooker Bacon Wrapped Apple BBQ Chicken
Crispy Baked BBQ Onion Rings
BBQ Ham, Bacon and Pineapple Quesadillas (aka BBQ Hawaiian Pizza Quesadillas)

Similar Recipes:
Roasted Apple BBQ Sauce
Roasted Strawberry BBQ Sauce
Gochujang Sauce (can be used as a Korean Style BBQ Sauce)


Chris said...

I just had a class this week on rubs and sauces with world champion competitive BBQr Mike Davis and learned quite a bit. I like that you used smoked paprika, good idea.

Jumper said...

I used to swear I'd never give up my tomato use in barbecue, but now I substitute adobo paste - ancho - or pure ground dried peppers - Big Jims or red Anaheims or mixed Mexican meaty peppers such as anchos and negros and pasillas, etc. Hungarian paprikas are similar. Much more than just a few tablespoons.

My big three ingredients are that, the mustard, and the vinegar. The onion is a minor though absolutely delicious ingredient.

I just found this site and love it.

Kevin said...

Jumper: Replacing the tomato sauce with even more peppers would definitely kick up the heat! I will have to try it! :)

Anonymous said...

Okay Kevin, found the bbq sauce and it looks awesome. Silly me to think you didn't have one. LOL. Could you list it in your awesome sauces index. Gotta go add a couple of things to the one I am making right now. Thanks Kevin.

ps......just ignore my email...LOL

Michelle Miesse said...

Think it would be really detrimental if I used yellow mustard instead of dijon?

Kevin Lynch said...

Michelle Miesse: Yellow mustard should work as well!

Anonymous said...

Divine! How long would this keep in the fridge?

Love your site!!!

Kevin Lynch said...

Anonymous: This will keep in the fridge for a few weeks!

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