Prep 5 mins
Cook 15 mins
I have been tweaking a couple of BBQ sauce recipes and came up with one that I am really happy with. I am putting it here for safekeeping. I guess I would describe it as sweet, spicy and slightly tangy. If you would like it to have a little more kick, you could add 1/4 teaspoon more of chili powder. Please feel free to tweak my recipe to make it your own. I look forward to your comments.
- 354.88 ml ketchup
- 59.14 ml yellow mustard
- 118.29 ml light brown sugar
- 29.58 ml white sugar
- 118.29 ml apple cider vinegar
- 2.46 ml black pepper
- 4.92 ml chili powder
- 2.46 ml onion powder
- 1.23 ml dried basil
- 7.39 ml Worcestershire sauce
- 19.71 ml liquid smoke
- Mix all the ingredients together and simmer for 15 minutes, stirring frequently.
- If you want a thinner sauce, you can add a little water.
- This can be stored in a jar or airtight container for a couple of months in the fridge.
You've got a winner here, Michelle! A perfect combination of sweet, tangy and smoky. I made it this morning and let it sit in the fridge for about 10 hours. Served as a dipping sauce for Morning Star Buffalo Wings and TJ's Trader Potato Tots. So yummy! I will be passing this recipe on to my SIL because my nephew LOVES BBQ sauce and this is better than anything you can buy in a grocery store. Thanks for sharing!
This was a really good sauce. I gave it 4 stars because it was a bit to sweet for my taste but that's easily remedied with less sugar. I think next time I will lesson the amount of sugar and the amount I do choose, I will half it with pure maple syrup as I think it might be a bit healthier. Thanks for sharing this recipe. Well done.
This was the 3rd dip I took to a neighborhood potluck, & those attending really enjoyed it, as did we! I've yet to try it as a BBQ sauce, but I will, that's for sure! Still, it does work absolutely great as a dip, & I'll have it on my finger food counter the next time I host one of my monthly get-togethers! Many thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this Spring's round of Pick A Chef]