Historically, BBQ sauce can be traced back to the late 1600’s. In France, meats were barbecued with a sauce that consisted mostly of butter and spicy peppers. In the States, post-Civil War, vinegar got added and eventually homemade ketchup. Commercially made BBQ sauce hit the market in 1909 made by Georgia Barbecue Company (no longer available). The oldest commercial BBQ sauce still on the market is biscotti, Scott’s Family Barbecue Sauce, an East Carolina classic that was first launched in 1917. Modern BBQ sauces are typically high in sugar and so-called liquid smoke, which is smoke from burning hardwood that has been captured and dissolved in alcohol and gives the sauce a smoky depth.
To me, BBQ sauce is about balance: sweet and salty, tangy and zesty. Getting there requires balancing. Store-bought BBQ sauces have an abundance of sugar. But sauce does not have to be overly sweet to be tasty. Another issue with store-bought BBQ sauces is that many are primarily ketchup. While there is nothing wrong with ketchup, these are other easy ways to achieve the same goal. This is my simple BBQ sauce, one that is easy to make and will work with just about anything you want to barbecue.
BBQ Sauce
Ingredients
- 1 cup organic tomato sauce
- 3/4 cup good quality ketchup
- 1 garlic clove, grated
- 1 tablespoon canola oil
- 1/4 cup brown sugar
- 1/4 cup molasses
- 3 tablespoons white vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground mustard
Directions
- Step 1 Place all of the ingredients into a medium sauce pot and mix well to incorporate. Place over medium-high heat and while stirring frequently, bring to boil. Reduce the heat to low and simmer for 25 minutes. Remove from the heat and cool.
- Step 2 The sauce will thicken bit as it cools. Stored in an airtight container, this sauce will keep for 1 week.
