Barbecue Sauce
This vibrant barbecue sauce is a masterclass in balancing sweet, sour, and spicy notes. Built on a foundation of rich ketchup and sharp vinegar, it’s elevated with brown sugar for caramel depth and a generous kick of red and black pepper. It’s the kind of sauce that clings beautifully to slow-smoked ribs or brush onto grilled chicken just before serving. Perfect for summer cookouts, tailgates, or as a finishing glaze for pork chops, this recipe delivers authentic, restaurant-quality flavor in minutes. The heat level is adjustable to your preference, making it versatile for all palates. Once you taste this homemade version, you’ll never go back to the bottle.
Description
This vibrant barbecue sauce is a masterclass in balancing sweet, sour, and spicy notes. Built on a foundation of rich ketchup and sharp vinegar, it’s elevated with brown sugar for caramel depth and a generous kick of red and black pepper. It’s the kind of sauce that clings beautifully to slow-smoked ribs or brush onto grilled chicken just before serving. Perfect for summer cookouts, tailgates, or as a finishing glaze for pork chops, this recipe delivers authentic, restaurant-quality flavor in minutes. The heat level is adjustable to your preference, making it versatile for all palates. Once you taste this homemade version, you’ll never go back to the bottle.
Ingredients
- 1 quart vinegar
- 64 oz ketchup
- 1 cup sugar
- 2 Tbsp lemon juice
- 2 Tbsp ground red pepper
- 2 Tbsp ground black pepper
- 1 tsp salt
Directions
- 1 Combine vinegar, ketchup, sugar, lemon juice, ground red pepper, ground black pepper, and salt in a large saucepan.
- 2
Place the saucepan over medium-low heat and bring the mixture to a gentle simmer.- 3
Stir occasionally to dissolve the sugar completely.- 4
Reduce heat to low and simmer for 20-30 minutes, or until the sauce thickens to your desired consistency.- 5
If a smoky flavor is desired, stir in 2 tablespoons of liquid smoke during the last 5 minutes of cooking.- 6
Remove from heat and let cool slightly before serving. The sauce will continue to thicken as it cools.NoteStorage: Store in airtight jars in the refrigerator for up to 3 weeks.
Adjusting Heat: For a milder sauce, reduce the ground red pepper to 1 teaspoon or omit entirely.
Variation: For a sweeter profile, add 1/2 cup of brown sugar or molasses.
Tip: Taste before adding salt, as ketchup already contains sodium.
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