Have you ever felt that primal Pitmaster urge to go ahead and make your own BBQ sauce exactly the way you like it? Follow this tutorial to discover how to blend sweet, spicy, and savory flavors into a finger-licking delicious sauce.
The ingredients listed below are only guidelines. Keeping that in mind, you are able to adjust quantities, add or remove spices and customize the end product to your exact liking.
- 1 Cup Ketchup
- ½ Cup Apple Cider Vinegar
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- ¼ Cup Yellow Mustard
- 1 Tbsp A1 Steak Sauce
- 1 Tbsp Worcestershire Sauce
- Juice from ½ Lemon
- 2 tsp Table Salt
- ½ tsp Freshly Ground Black Pepper
- ¼ tsp Cayenne pepper
- 1 Tbsp Chili Powder
- ¼ Cup chopped Sweet Onion
- 2 Garlic Cloves
- 1 Tbsp Virgin Olive Oil
How To Make Your Own BBQ Sauce At Home
Step one: chop the sweet onion and garlic cloves as finely as you can. On top of their flavor, these ingredients will add a lot to the texture of the sauce.
Next, mix the spices (salt, pepper, Cayenne, Chili, and anything else you decide to add). Mixing them well before adding them to the rest of the ingredients ensures the spices will distribute evenly throughout the sauce.
Now throw all of the other ingredients (ketchup, cider vinegar, sugar, mustard, steak & Worcestershire sauce, and lemon juice) into a bowl and give them a good stir.
Place a sauce pan over low/medium heat, and add 1 Tbsp of olive oil. Once it’s hot, add the chopped onion and cook for a few minutes until it becomes translucent. Then add the chopped garlic and cook for ~1 minute, making sure it doesn’t burn.
Once that’s done, add the dry spices to the pan and cook for 1 more minute to release all of their flavor!
It’s now time to throw in the wet ingredients from our bowl. Bring the sauce up to a boil and let it simmer for about 20 minutes, with the lid off, stirring occasionally.
Reduce your sauce to the desired consistency. Once ready, pull it off the heat, and let it cool down.
You can keep this BBQ sauce in your fridge for 3-4 months, or if you know how to can the sauce, for a while longer.