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?

10 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?

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

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

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

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

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    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

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    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

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  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.

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  6. Thanks for sharing these wonderful recipes. I want to try this with sorghum molasses and see how it is. I love sorghum on most of my BBq things and its locally grown and made! :)

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I love to hear from you.

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