Wednesday, June 27, 2012

an everything BBQ sauce

It seems that BBQ sauce falls into many different categories - mustard-based, tomato-based, sweet, spicy, Asian style, and on and on. I'm certainly no expert, and I'm sure many people have their own regional favorite. This one is our favorite because it has a bit of everything in it (and we like it on everything, too!)

~note: this recipe makes a lot! I like to make a big batch and freeze some of it. Sometimes I don't have all the ingredients on hand, but I've found this sauce to be very adaptable, so feel free to play around with it yourself. You'll see that it's mostly about ratios (1 cup of this, 1/2 cup of that). I think the key is to aim for a balanced taste - a little on the sweet side, but also tart and a tad spicy. 


1 large or 2 small onions, diced
5-6 garlic cloves, minced
olive oil to coat bottom of a medium-sized saucepan
1 Cup tomato paste
1 Cup apple cider vinegar (I use raw, unfiltered)
1 Cup honey
1 Cup dijon mustard
1 Cup hoisin sauce
1/2 Cup soy sauce
1/2 Cup worcestershire sauce
2 Tablespoons chili powder
1 Tablespoon ground cumin
1/2 Tablespoon red pepper flakes  


1. Sautee the onion and garlic in oil on medium heat for about 5 minutes, just until softened.

2. Add the remaining ingredients and stir well.

3. Simmer the complete sauce for about 30 minutes, stirring occasionally. Eat with anything and everything BBQ.   


  1. That sounds super good. And you know, I've never made BBQ sauce. I have a friend though who loves to make different types and is trying to turn it into a small business. He made a habanero BBQ sauce that was almost face melting...and I like things pretty hot! And a huckleberry one....oh, that one was good. They sure are adaptable.

  2. That looks so good! I can't wait to try it! My kids all l o v e d the pics of the rabbit several posts below! ;)

    1. Hi Rachel! You know I think that rabbit is a mommy - I saw a den and a couple baby rabbits by a big overgrown green onion plant in my garden!

  3. That sounds like something I would put on everything! I might just can it in little jars, as I never need large amounts of anything - but it would be handy to have on hand.


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