by This is my go to bbq sauce base. Â It is perfectly balanced and is the base sauce for all of my sauces. Â Like a sweet and tangy sauce, add honey and a pinch of cayenne pepper to the sauce. Â Like it vinegary then add 1/2 cup of apple cider vinegar. Â Like it spicy add a pinch of cayenne, 2 tablespoons hot sauce and 1 tablespoon of chili powder. Â If you just love a nice and well balanced sauce, eat as is. Â This is why this sauce is the best sauce around.
Base BBQ Sauce
Like any great bbq sauce we need to start with a sugar/vinegar mixture. Â I will call this a gastrique, however, I know this is more of a reduction rather than caramelized sugar being deglazed with vinegar. Â In a large Saucepan over medium-high heat, make a gastrique by bringing the dark brown sugar, molasses, white vinegar and Worcestershire sauce to a gentle boil. Simmer for 5 minutes.
Once at a gentle boil, remove from the heat and add the mustard, garlic powder, onion powder, cayenne, black pepper and paprika powder. Let sit for 20 minutes.
Stir in the ketchup and return to the stove, bring to a light boil and then reduce to a simmer over low for 30 minutes. Â As you can see, I had to change pans. Â I would suggest that you use a pan that is big enough for all of the ingredients.
Remove from the heat and add the basic bbq rub.
Let cool and then refrigerate for up to 1 month.  I like to store my sauces in squeeze bottles but any jar or Tupperware container will work just fine.
- 3 cups tomato ketchup
- 1 cup dark brown sugar
- 1/4 cup white vinegar
- 3/4 cup water
- 1/8 cup molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon mustard powder
- ½ tablespoon basic bbq rub
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In a medium Saucepan over medium-high heat, make a gastrique by bringing the dark brown sugar, molasses, white vinegar and Worcestershire sauce to a gentle boil.
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Once at a gentle boil, remove from the heat and add the mustard, garlic powder, onion powder, cayenne, black pepper and paprika powder. Let sit for 15 minutes.
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Stir in the ketchup and return to the stove, and simmer over low for 30 minutes.
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Remove from the heat and add the basic bbq rub.
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Let cool and then refrigerate for up to 1 month.
Tips
I have found that the cheaper ketchup like Hunts will give you a nicer sauce.
You can change the flavor easily by using your own favorite rub instead of my Basic BBQ Rub.
Bookmarked to try this one, Rex. I still haven't found the best sauce for my "go to" but I haven't made a lot. Plus most of the ones I have made are specialty sauces for a specific recipe I'm working at the time.
What's the water for?
The water allows you to blend, dehydrate and emulsify the ingredients. Further, the water helps to thin out the sauce and allows you to reduce it to the consistency that you want.
What is black powder? Gunpowder? That's real kick. No wonder you want it off the flame.
Matt good call. I missed that typo. I fixed it to read black pepper.
At what point in the instructions does the water come into play.
Joe – add the water when you add the vinegar.
When I wrap the brisket in foil I add apples and onions.
The hot meat cooks then to a smoky soft mush.
You can put them on top of the meat because heat rises.
Then I mash them and add them to the bbq sauce.
I make the initial bbq sauce with less sugar and less catsup than normal and use this mush for a more mellow less sweet sauce.
How much does this recipe make?