Alright people, this sauce was a revelation for me for two reasons.  One – I formerly believed that I hated barbeque sauce. Occasionally I eat BBQ chicken at my dad’s house because he makes it a lot, but if it were up to me I would probably never choose to eat it.  Turns out, it’s delicious!  Two – I never knew that making your own barbeque sauce was so darn simple!  The only reason that I even attempted this recipe was as a gift for my dad.  I wasn’t planning to keep any of it, but I did feel obligated to try it if I was going to blog about it or give it as a gift.  Well, let’s just say none of this batch ever made it to Dad’s (though our babysitter did receive one jar).

The method is very simple – sauté some onions and garlic, mix in the spices, sugar, molasses and tomatoes and let simmer to reduce and thicken for a couple of hours at least.  A bit of water is added to the final product and it is blended to achieve a smooth consistency.  This could not be easier!  Another great thing about this is how easy it is to adjust the recipe to suit your own tastes.  I added a few tablespoons of honey to mine and thought it was an excellent addition.  Like things spicier?  Add some cayenne pepper and paprika.  Make it your own!


I only made a half batch (about two and a half jars) since I wasn’t sure if I was going to like this, but I have written the full recipe below because I will definitely make full batches from now on.  I did not use proper canning procedures this time around, so I consider it good in the fridge for about two weeks.  There are, however, lots of good online resources for properly canning foods and sauces, and I may try that next time around so that I can keep lots of this stuff on hand.  I may also just try freezing it since I now realize just how convenient it can be to have some tasty barbeque sauce around the house.  I got home from work one night later than expected, but grilling up a few chicken breasts dressed with the sauce and garden veggies on the side made dinner a breeze.  We even used extra sauce on the side for dipping because we enjoyed it so much.

Ingredients

1/3 cup vegetable or canola oil
3 cups yellow onion, chopped
6 cloves garlic, minced
4 tsp. kosher salt, divided
1 tsp. chili powder
¼ tsp. ground coriander
¼ tsp. ground cumin
2-3 tbsp. honey
1/3 cup unsulfured molasses
1/3 cup dark brown sugar, packed
2 (28 oz.) cans diced tomatoes (fire-roasted, if available)
¾ cup cider vinegar
¼ cup white vinegar
2 tbsp. Worcestershire sauce
2-3 tsp. black pepper
½-2 cups water

Directions

  • 01

    In a large stockpot or Dutch oven, heat the oil over medium-high heat.  Add the onions and garlic and sauté until tender, about 5-6 minutes.  Mix in 1 teaspoon of the kosher salt, the chili powder, coriander and cumin.  Stir in the honey, molasses and dark brown sugar.  Mix well and boil for about 3 minutes.  Stir in the tomatoes and cider vinegar.  Bring the mixture to a boil, then reduce the heat and let simmer on medium-low heat for 2-3 hours until the sauce has thickened and darkened.

  • 02

    Stir in the white vinegar and Worcestershire sauce.  Season with salt and pepper to taste (up to about 1 tablespoon of each).  Add the mixture to a blender or food processor.  Add in about ½ cup water to start and process the mixture until smooth.  Blend in more water if desired until the sauce has reached your desired thickness/consistency.

  • 03

    Store in airtight containers in the refrigerator up to 2 weeks.

Source

  • Wow i’ll definitely try this one..good job

  • How interesting! The only “homemade” barbecue sauce I’ve made before has used ketchup as a base, which is definitely cheating. I’m looking forward to trying this version!

  • Hooray for revelations involving scrumptious BBQ sauce!! Holy yum :-D

  • Your chicken breast made me laugh. It looks like a mitt! :) I’m from the South so BBQ is kinda in my blood. My uncle makes his own sauce and it is delicious. Believe it or not it has a smidge of mayo in it. There’s something you might try sometime too as another addition to flavor it differently! But you can’t go wrong by adding honey to BBQ sauce!

  • My hubby puts BBQ sauce on just about everything, so I really should try making this for him!

    I made your Reese’s cup peanut butter chocolate cake last week and it was a huge hit! The problem was that I kept sampling the frosting while I was decorating it… :) Thanks for the recipe!

  • nutmegnanny

    Homemade BBQ sauce is the best. I love my dads….yummy:)

  • mmm I love homemade bbq sauce – my favorite is South Carolina style – mustard and vinegar based with a smidge of honey! Yours looks delicious too – a must try!

  • I’ve been looking for a good recipe for BBQ sauce. I think with the addition of some liquid smoke (no grilling allowed where I’m at) this could become the one.

    Thanks!

  • I’m so glad you enjoyed it! :) I love your blog! I am totally adding you to my reader :)

  • Ok just reading that and looking at the pictures has made me hungry! It looks so yummy i think i may have to try it.

    I just need to figure out how to seal it properly and figure out how long it will last for.

  • Vanessa

    Okay, I have been testing out BBQ recipes for a while. I LOVE BBQ and this one seems like it might be closer to what I am looking for. I want a cross between the tomato, vinegar and sweet types for sauce. Can’t wait to try! Thanks!

  • oneparticularkitchen

    Well for goodness sake! I had no idea this was so simple! Yum!

  • I’ve got to try this and what a fun idea for a gift!

  • Dianne Ejvindsen

    Can I link this recipe to my FB?

  • Annie

    Sure!

  • I will DEFINITELY be trying this! My husband is crazy about bbq sauce and I can’t stand the sugary stuff from the store. This sounds perfect!

  • Chrissy

    Just made it tonight!! It taste wonderful! I omitted the water so its a nice, thick BBQ sauce. Thanks again for another great recipe!

  • Toni

    OMG…This bbq sauce is amazing. I just made a 1/2 batch to try it out 1st and see if the family would like it and we did. I’m serving it tonight with pulled pork. The only change I made was adding a little more brown sugar and next time I’ll add some ground cayenne pepper.