Homemade Sweet & Smoky Barbecue Sauce
This is the first time we will be using one sauce to make another sauce. If you haven’t already checked out my Homemade Zesty Ketchup recipe, you should. While you can use store bought ketchup to make this recipe, the only way to get the exact flavor is to start with a batch of my zesty ketchup. Ever since perfecting this sauce I flat-out refuse to eat store bought barbecue sauce. If you go the whole nine yards and do this 100% homemade there is a good chance it will happen to you as well.
Working Around your Allergies
This recipe is naturally free of the top 8 most common allergens. If you are on a low inflammatory diet you can either omit the garlic and onion powders, or substitute them with Garlic Scape Powder, Garlic Chive Powder, and Green Onion Powder. These alternatives work great in this recipe, and they also bring a unique flavor. I often use the alternate ingredients in addition to the standard garlic and onion powder for an extra flavorful batch. Remember to make each recipe your own!
Ingredients:
1 1/4 Cup Homemade Zesty Ketchup
1 Cup Brown Sugar
1/4 Cup Backstrap Molasses
1/4 Cup Pineapple Juice
1 Tablespoon Honey
1 Tablespoon Liquid Smoke
2 1/2 Teaspoons Mustard Powder
2 Teaspoons Smoked Paprika
1 1/2 Teaspoon Salt
1 Teaspoon Black Pepper
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Cayenne Pepper
Instructions:
Place all dry ingredients in a small prep bowl or container. Pour the Ketchup, Molasses, Pineapple Juice, Honey, and Liquid Smoke in a saucepan over low heat and stir. Sift the dry ingredients into the saucepan, stirring with a whisk. Continue to simmer on low, stirring frequently until the sauce reaches your desired thickness.
Tips:
- Sifting in the dry ingredients helps prevent clumping and ensures a smoother sauce.
- Low heat means low heat! Barbecue sauce has a lot of sugar and is prone to burning. Slow and steady simmering is the rule for most sauces, barbecue included.
Homemade Sweet & Smoky Barbecue Sauce
Ingredients
- 1 ¼ cups Ketchup
- 1 cup Brown Sugar
- ¼ cup Molasses
- ¼ cup Pineapple Juice
- 1 tbsp Honey
- 1 tbsp Liquid Smoke
- 2 ½ tsp Mustard Powder
- 2 tsp Smoked Paprika
- 1 ½ tsp Salt
- 1 tsp Black Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Cayenne Pepper
Instructions
- Place 2 ½ tsp Mustard Powder, 2 tsp Smoked Paprika, 1 ½ tsp Salt, 1 tsp Black Pepper, ½ tsp Onion Powder, ½ tsp Garlic Powder, and ¼ tsp Cayenne Pepper in a small prep bowl or container.
- Pour the 1 ¼ cups Ketchup, 1 cup Brown Sugar, ¼ cup Molasses, ¼ cup Pineapple Juice, 1 tbsp Honey, and 1 tbsp Liquid Smoke in a saucepan over low heat and whisk until combined.
- Sift the combined spices into the saucepan to avoid clumping, whisking until they blend into the liquid ingredients. Continue to simmer on low, stirring frequently until the sauce reaches your desired thickness.
Notes
- Sifting in the dry ingredients helps prevent clumping and ensures a smoother sauce.
- Low heat means low heat! Barbecue sauce has a lot of sugar and is prone to burning. Slow and steady simmering is the rule for most sauces, barbecue included.
- Sauce can be stored in the refrigerator once fully cooled after cooking.