BBQ Sauce
Here is a super easy bbq sauce that you can make at home in one pot. It’s easily adjustable if you like it a little sweeter, a little less sweet, kind of spicy, tangy or whatever.
Bonus- this recipe makes a lot of sauce that you can keep in the fridge and use for a long time- or half the amounts to have a little less sauce.
INGREDIENTS:
816 g (3 C) ketchup
240 g (1 C) apple cider vinegar
38 g - 50 g (3-4 T) sugar (granulated)
180 g (¾ C) pure maple syrup
30 ml (2 T) blackstrap molasses
1 - 3 tsp. liquid smoke (depending on how smokey you like- start small)
2 tsp. mustard (yellow)
1 T garlic powder
2 tsp. onion powder
1- 3 tsp. salt (depending on your taste and type of salt you use)
1-2 tsp. pepper (ground)- sounds like a lot, but it’s really important to good bbq sauce
2-4 tsp. lemon juice (freshly squeezed)
240 ml (1 C) water
SHE’S SAUCY
Pour it on sandwiches, dip your fries in it, use it to baste mushrooms, or just drink it… this sauce is pretty much good for anything.
DIRECTIONS:
In a medium saucepot, add all the ingredients and whisk together.
Bring the mixture to a boil and whisk again.
Once the sauce has come to a bubble, set heat to low and let simmer for 30 minutes to 1hour.
Check the sauce for seasoning and adjust if needed.
Stir the mixture again and make sure the sauce has thickened and is well combined. Remove from heat to cool and come to room temp.
I’d say that the sweetness on this sauce is mid to high (according to my palate), so my only suggestion here is depending on whether you like a really sweet sauce or more of a smoky sauce, start slowly with the sweetener…you can always add more if you like.
Pour cooled sauce in a mason jar or glass container and keep stored in the fridge until you use it up.
Last one to two months in the refrigerator.
