Thick and smoky, tangy and sweet, this is the best homemade barbecue sauce I have ever made. I’ve tried recipe after recipe and while they have been alright, nothing can quite compare to my husband’s beloved favorite store brand. Until now.
He’ll probably confess that he raised his eyebrows in skepticism when I announced a few Saturdays ago that I was going to attempt a new homemade barbecue sauce recipe that my friend, Liz, had sent me. But even he admitted after the big reveal and taste test that this blows every other recipe we’ve tried out of the water.
Here’s the beauty – barbecue sauce freezes remarkably well. I doubled this batch, froze it in 1 cup increments in freezer ziploc bags and have been able to pull it out for use in all sorts of delicious applications, two of which I’ll be sharing with you this week.
The flavors of this sauce are exactly what we’ve been looking for and while I may continue to make, say, 50 more chocolate chip cookie recipes before the end of the world, barbecue sauce is one of those things where once I’ve found it, I’ve found it. Thanks, Liz! You’ve saved us from a lot of future pain and agony over too-sweet, too-vinegary, too-watery, too-tomatoey barbecue sauces.
One Year Ago: Skillet Chicken with Broccoli, Pasta, and Parmesan
Two Years Ago: Honey Lime Chicken Enchiladas
- 2 cups ketchup
- 2 cups tomato sauce
- 1 1/4 cups brown sugar
- 1 1/4 cups red wine vinegar
- 1/2 cup unsulphured molasses
- 2 tablespoons butter, cut into small pieces
- 4 teaspoons hickory flavored liquid smoke
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.
- Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.
Recipe Source: sent to me by my friend, Liz K. (by way of this recipe on allrecipes)