Tuesday, July 21, 2015

New Recipe for Homemade Barbecue Sauce

Yesterday I shared a new ketchup recipe. The friend that shared the recipe with me would take the homemade ketchup and then make her own barbecue sauce. I'm sure you could use any ketchup - even purchased ketchup - to make this recipe.

Our family loved this barbecue sauce on pork ribs and beef roast, but probably the majority was consumed on our favorite bbq-chicken pizza. It doesn't take long to go through a couple jars of barbecue sauce when the family is chowing down on some spicy slices of pizza. Yum!

This sauce is very spicy with a good deal of zing. The original recipe called for 12 cups of sucanet (or brown sugar). I cut that way back and, as I said, my family loved it. Ed prefers a barbecue sauce to be more spicy than sweet. You can do your own taste test and find your families preferred level of sweetness. Just add the sugar one cup at a time until you like it.





Barbecue Sauce

12 cups ketchup
4 cups brown sugar
2 tsp stevia (or 2 more cups of brown sugar is you prefer)
2 cups apple cider vinegar
1/2 cup Worcestershire sauce
1 1/2 cup dry mustard powder
1/3 cup paprika
1/3 cup salt
3 T black pepper
3 T garlic powder
3 T molasses
1 1/2 T liquid smoke

Place all ingredients in a large pot and bring to boil. Simmer for 30 minutes. Thicken with a little clear jell (maybe 2 T) if desired. Place in jars and can for ten minutes. Makes about 6 pints.

Disclaimer: No expert testing was done on this recipe. Proceed at your own risk.

Special thanks to the Home Joys reader who shared this recipe. Do you have a favorite family recipe that you'd like to share?

9 comments :

  1. This sounds really good! I think I may use some of last years ketchup(mentioned yesterday) and make some. That way,my new ketchup will not be behind my old on the shelf!! Sounds like a good idea..do you think?

    ReplyDelete
  2. Each day I look forward to your recipes and stories of your family life.
    Blessings
    Eileen

    ReplyDelete
  3. I love homemade ketchup and BBQ sauce. Thank you for sharing your recipes.

    ReplyDelete
  4. Do you think I could use all stevia instead of the brown sugar?

    ReplyDelete
    Replies
    1. Probably could. I would maybe add more molasses since I like the depth that molasses adds that stevia would lack.
      Gina

      Delete
    2. Gina,I was noticing the amount for dry mustard. Is it really 1 1/2 cups? That seems like an enormous amount..not to mention expensive! Thanks for clearing it up..Barb

      Delete
    3. Barb -
      That does sound like a lot. I checked my original recipe and that is exactly what it says. And though I made other notes on the recipe I didn't note that I changed that. But I'm wondering. That does seem like oodles. I'm tempted to think I used Tablespoons instead of cups. Or maybe regular mustard instead of dry mustard seasoning. I'm going to ask the friend who gave this to me what she does.
      Gina

      Delete
  5. BBQ sauce is just not something we use very much of. 6 quarts sound like an enormous amount. We probably use one bottle a year. We do like Yoshida sauce though, and I think that is kind of like a BBQ sauce. We use it for cooking Chinese food and for marinating meat for shish kebab.

    ReplyDelete
    Replies
    1. Oops! I should have said "6 pints."
      Gina

      Delete

I'm still learning how to be a joyful homemaker and I'd love to hear from you!

LinkWithin

Related Posts with Thumbnails