Homemade Barbecue Sauce
A smoky, sweet, tangy sauce made with ketchup, honey, vinegar, smoked paprika, and mustard—reduced to a thick glaze. Perfect for ribs, chicken, and wings.
- Time
- 20 min
- Serving
- 97 kcal
- Ingredients
- ≈ $0.00
- Protein
- 1 g
Ingredients
- 1 Ketchup 50 g
- 2 Honey 10 g
- 3 Apple cider vinegar 8 ml
- 4 Smoked paprika to taste
- 5 Mustard 4 g
- 6 Garlic powder to taste
- 7 Soy sauce 5 ml
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Combine all ingredients in a saucepan and stir well.
Bring to a gentle simmer and cook for 8–10 minutes, stirring often, until the sauce thickens and darkens.
Cool slightly; brush onto meat in the last 5 minutes of grilling or roasting, or serve as a dipping sauce.
Tips
- Why it works
- Simmering thickens the sauce by evaporating water; stop at 100°C or it burns and turns bitter. Stir often to prevent sticking.
- Substitutions
- Replace apple cider vinegar with white vinegar (same acidity) or swap smoked paprika for ½ tsp regular paprika plus ¼ tsp liquid smoke.
- Common mistakes
- Overcooking turns the sauce bitter. It’s done when it coats the back of a spoon smoothly and darkens slightly.
- Storing and reheating
- Stores 5 days in the fridge; reheat in a saucepan over low heat, stirring until warm. Freezes for 3 months.
- Serve with
- Dip store-bought veggie nuggets or serve with grilled halloumi skewers for a quick snack.
Comments 0
Sign in to leave a comment.
No comments yet.