Homemade BBQ Sauce
Updated Feb. 9, 2024
- Total Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ⅔cup ketchup
- ½cup cider vinegar
- ¼cup brown sugar
- 2teaspoons pimentón (smoked Spanish paprika)
- 1teaspoon ground cumin
- 1teaspoon kosher salt
- 1teaspoon freshly cracked black pepper
Nutritional analysis per serving (3 servings)
117 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 1 gram protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Private Notes
Comments
I would not change a thing. Except split the ½ cup cider to be ¼ cup cider + ¼ cup bourbon. Very good as a general cooking sauce. It is also a great way to take leftover grilled flank steak (or any cut of steak or pork), place it in the bottom of a slow cooker, pour this sauce over, and heat on high for two hours, or low for three or more. It becomes a very easy pulled steak or pork bbq sandwich.
So - I guess I did change a thing...
As almost everyone who has commented here has said, make your BBQ sauce YOUR BBQ sauce! I have never made the stuff the same way twice and never will. Experiment! One of the most admired sauces I have ever made consisted of blackberry puree and jam instead of ketchup. Rummage people!
Sauce was good, particularly if, as suggested, you add some spicy paprika or cayenne. I wasn't so fond of it diluted and used as a mop, however. Thinning by 1:1 made it too dilute and flavorless. One part water to two parts sauce might be a better ratio.
Very good as is. If you are used to the usual BBQ sauces that lean towards sweet and vinegary, you should like this. The cumin and paprika give it a nice depth, and as someone else noted, can add ground cayenne or ground smoked chipotle (1/8 tsp or to taste) or even your favorite hot sauce for heat. And for those who wish to experiment (like me), a good place to start; e.g., subbed black/sweet soy for salt and b. sugar (2nd batch, w/ginger and puree chipotle in adobo).
This sauce is easy, fast and delicious. Unfortunately the recipe yields 7/8 of a cup, not 1 1/2 cup. That brings the calories up to 23 per tablespoon. (I knew 15 was too good to be true.)
Added 1/4 t each of onion and garlic powder, and about 1/2 t dry mustard. Also, used molasses instead of brown sugar. The paprika was some hot smoked pimenton from a basque market we are lucky to have in our town. Delicious on baby back, and will be using this more on other meats this summer. Next batch I'll reduce the ketchup or add more vinegar, and I'll try a bit of the bourbon or maybe a dark rum, as well - may even put some of it in the sauce!