Homemade BBQ Sauce
Here is my recipe for homemade BBQ sauce, it’s been a pretty guarded secret until now, so you should feel privileged. Just kidding, my mom actually taught me how to throw this together and I promise, once you do it, you will not buy jarred stuff again. And I’m a couponer, I won’t even buy jarred sauce when I can get it for like $.13, that should be some sort of a testament of how delicious the homemade stuff is.
I actually had to write this recipe as I went, because usually I just taste as I go and adjust the ingredients as needed, but I wanted to give you guys somewhere to start, so I made the sacrifice.
I know I’m gonna sound like “one of those people” when I say this, but: this happens to be one of those cases where you can control the quality of ingredients that you put into your mouth. AND, the flavor of homemade sauce versus jarred sauce is no contest. Just in case you didn’t sense the tone and wouldn’t know who the winner would be: Homemade sauce every time.
Remember BXTCHES, read all of the recipe and notes before you begin making.
- 1/2 cup butter (one stick)
- 64 oz. ketchup
- juice of (1) lime
- 1/3 cup apple cider vinegar
- 1 1/2 tbsp. liquid smoke
- 2 tsp. garlic salt
- 1 tsp. onion powder
- 1 tbsp. worcestershire sauce
- 3/4 cup brown sugar
- pepper to taste
- Place a medium size saucepan over medium-high heat
- Melt butter, completely
- Add all of the ketchup, mix thoroughly until the butter is incorporated into the ketchup
- Add lime juice then taste, adjust if needed
- Add apple cider vinegar then taste, adjust if needed
- Add liquid smoke then taste, adjust if needed
- Add garlic salt then taste, adjust if needed
- Add onion powder then taste, adjust if needed
- Add worcestershire sauce then taste, adjust if needed
- Add brown sugar then taste, adjust if needed
- Add pepper
- Once everything is mixed well and the sauce has begun to boil, turn heat down to low and let simmer for at least 15 minutes. The longer it simmers the more the flavors will develop.
- Use the quantities listed as a guide. I HIGHLY recommend that you taste after each addition (can't you tell, even I got tired of myself typing that) so you can adjust the flavor as you go. For example: if you don't like your sauce to be on the sweet side, then reduce or eliminate the brown sugar OR feel free to use a substitute such as honey or molasses in place of the brown sugar. But again, remember to taste as you go so you don't add too much.
- I don't use salt, because I use garlic salt, but you can most definitely use real garlic (I would add after you melt the butter sauté a bit, then add the ketchup) then add salt to your liking.
- If you don't have a lime, you can use bottled lime juice. Start with 1 tablespoon and go up from there.
- Please do not leave out the liquid smoke, it is going to give your sauce that BBQ flavor. You can find it on the same aisle as worcestershire in your grocery store. I have attached a picture of it just in case.
- This happens to be a great "canvas recipe". You can really experiment with it and make it to your own liking.
- Freezes beautifully, so make a double batch and use it for future meals.
- This recipe takes about 35 minutes start to finish. The key is to have all of your ingredients ready to go so you can just drop them into your saucepan.
- Keep a lid handy for your saucepan, this will begin to splatter some, so I recommend that you cover in between adding ingredients.
- If you're not making enough to freeze and you're looking for a way to store the sauce. Rinse the ketchup bottle and use it.
- So it never occurred to me to see how much this recipe actually yielded, but I did use 64 ounces of ketchup, so putting my outstanding math skills to good use, I would say you will get somewhere around that amount.
- Don't think that you can only use this sauce for a traditional bbq meal. We use it for:
- BBQ Chicken Quesadillas
- BBQ Chicken Spaghetti (you could also use beef or pork here)
- Sauce for chicken nuggets
- Mix with some ranch and you have a great salad dressing
- Slow Cooker pulled pork