A little over a year ago, I discovered a most wonderful homemade barbecue sauce. I made it and used it for grilled chicken and whoknowswhatall, and then I made it again (I think?).
I kept planning to blog about it, but then we went to Puerto Rico — and I typed the recipe up as an email draft so I wouldn’t have to Google search it every time I needed the perfect barbecue sauce — and then it was fall, and then winter, and I kept wanting to write about it but I didn’t.
The reason I like this barbecue sauce is because (oh goodness, for a split second I was back in Miss Wolgemuth’s second grade class doing a book report!) there’s no chopping of onions or blending up of anything. Simply measure, whisk, simmer, refrigerate, and then, whenever you need some barbecue sauce, grab it from where it’s hanging out in the back of the fridge, waiting … to make your wildest dreams come true!
Or something like that.
Adapted from Half Baked Harvest
I usually double the recipe.
1¼ cups ketchup
1 cup brown sugar
¼ cup each molasses, pineapple juice (or apple cider vinegar), and water
1 tablespoon worcestershire sauce
2½ teaspoons dry mustard
2 teaspoons smoked paprika
½ teaspoon garlic powder
¼ – ½ teaspoon cayenne pepper
1½ teaspoons salt
1 teaspoon black pepper
Combine all ingredients in a small saucepan, bring to a boil, and then reduce heat. Simmer for five minutes, or until the sugar has dissolved. Cool and store in the refrigerator.