Savory Saturday: Slather on Some Homemade BBQ Sauce!

Posted by on Jul 27, 2013 in Food & Cooking | Comments


Are you a barbecue lover? In my home, it’s one of our favorite condiments! We use barbecue sauce as a marinade, to baste meat while cooking, and just as a dipping sauce. It’s good on just about any kind of meat.

Meat on Flaming Barbecue Grill

Heading to the grocery store and looking at the barbecue sauce aisle can be a little daunting. There are so many varieties to choose from: sweet, spicy, smoky, tangy– these are all big flavors when it comes to barbecue sauce.

Depending on who you ask, and where they’re from, you might hear that the only true barbecue sauce comes from a tomato base, while others might insist that there shouldn’t be tomatoes in barbecue sauce. Regardless of where you stand, barbecue sauce is one flavor that we can all agree is perfect for a summer dinner on the grill.

Making barbecue sauce at home is simpler than you might think!

Personally, I’m a fan of tangy sauces that are full of vinegar. I start with equal parts ketchup and apple cider vinegar, and then doctor it up with spices and sugar. The smell of this sauce cooking on your stove is not for the faint of heart! All of the vinegar really makes itself known. The smell dissipates quickly after removing your sauce from the heat, though, and the flavor is completely worth it.

Jar of Barbeque Sauce with Spoon
Photo via Buns in My Oven

Tangy carolina barbecue sauce

  • 1 cup apple cider vinegar
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/3 cup yellow mustard
  • 1 tablespoons onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • dash of Worcestershire sauce

Step 1:

Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.

Step 2:

Simmer, stirring often, for 15 minutes or until the sauce has reduced by 1/3.

Step 3:

Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks.

Pulled Pork Sandwich with Side of Sauce
Photo via Buns in My Oven

Another favorite sauce of mine runs along the same lines of being tangy and full of flavor! There’s not a drop of ketchup or any other tomato product in it, either.

This South Carolina Yellow Barbecue Sauce is one that always gets people talking. It’s full of flavor, and the bite of the mustard is perfectly cut with the sweetness of the brown sugar. This sauce goes from start to finish in less than 30 minutes and is perfect for slathering on pulled pork, basting on grilled chicken, and works pretty darn well as a french fry dip. For the full recipe, visit Buns In My Oven.

Kansas City style barbecue sauces tend to be thick, tomato based sauces that are sweet with just a bit of heat. There are all kinds of recipes available for Kansas City style barbecue sauce, but they generally start with ketchup and brown sugar. Add in some diced onions, a splash of vinegar, and a dash of red pepper flakes and you have a simple sauce that is perfect for basting grilled chicken.

Jar of Barbeque SaucePhoto via Crumbs and Chaos

This Coca Cola barbecue sauce from Crumbs and Chaos looks like a fun twist on the classic sweet sauce!

Of course, big barbecue flavor doesn’t have to start with a sauce! Dry rubs are perfect for coating meat and add major flavor!

I like to coat a chuck roast in the below dry rub recipe before placing it in the crock pot. After cooking all day, the roast is ready to be shredded and served on buns. We top ours with extra barbecue sauce, but the meat gets great flavor from the rub. It’s perfect for coating chicken breasts as well.

Meat on Barbeque

Barbecue dry rub

  • 1/4 cup paprika
  • 1/4 cup softened brown sugar
  • 3 tablespoons garlic powder
  • 3 tablespoons salt
  • 2 tablespoons onion powder
  • 2 tablespoons ground black pepper
  • 1 tablespoon dried parsley
  • 1 tablespoon chipotle powder (optional)

Step 1:

Combine everything in a small bowl and stir well.

Step 2:

Use liberally for coating meat. Store in an airtight container.

Growing up, my favorite sauce was a mixture of 2 parts ketchup to 1 part bottled Italian salad dressing. Stir in a bit of brown sugar and you have an unbelievably quick sauce. It doesn’t have the same depth as a barbecue sauce that you cook, but in a hurry, it works wonders! It’s a great sauce for kids too, because it’s perfectly sweet with just a little zip from the salad dressing.

I hope some of these recipes will inspire you to step away from the bottled sauces and give homemade a try! What type of barbecue sauce do you prefer?

 

Comments

  1. Bushman says:

    Can some of these be canned and put in the pantry? I would think the ones containing vinegar and tomato base would be a nor brainer. It would be nice to give as gifts! Nice post!
    -Bushman

    1. Karly says:

      To be honest, I’m not much of a canner myself. I’m not sure if these could be canned or not.

      Sorry I’m not more help!
      Karly

  2. Tasty Sauces says:

    I am still trying to get used to the tangy sauces. My understanding is that they are best with chicken and pork. However, the taste still seems to be an acquired taste. That being said, I was taking a look at the ingredients and think this would turn out pretty good. I have seen some where they would add a little more heat through hot sauce, cayenne peppers, etc. but this probably has a good mild heat level to it.