Oh no, it’s another teaser post before the main course! 🙂
I PROMISE the showstopper is coming later today – but this sauce was so good, it had to have its own recipe post!
Hmmmm, coleslaw, potato wedges, and now BBQ sauce… I wonder what the entree will be!
Barbecue sauce is a tricky thing, and many people are picky about it. My house tends to prefer Sweet Baby Ray’s, and while I’ve definitely got nothing against Mr. Ray, it is… well, sweet! If you’re looking something with a little more of a bite, you’ve got to give this sauce a try. It’s surprisingly easy!
In a medium saucepan, combine 2 cups apple cider vinegar, 2.5 cups brown sugar (the less sugar you use, the more of a bite it will have, so you could use even less than this for more tangy sauce), 3/4 cup ketchup, 2 tbsp dijon mustard, 2 tbsp molasses, 1 tsp garlic, 1 tsp salt, and 1/2 tsp cayenne pepper. Whisk it all together until everything is combined and the sugar is fully dissolved, and then put it over medium high heat until it comes to a boil. Then, turn the heat down to low so it stays at a simmer and let it reduce. A good long while. I did about 40 minutes – you might want to get cozy with a book in a kitchen chair, because you don’t want to leave it unattended (you’ll need to stir it every so often) but standing there staring at a simmering pot of sugary, spiced vinegar can get awfully boring if you’re not otherwise occupied.
Once it’s reduced down, turn the heat off and let it cool for about 15-20 minutes before transferring it to a storage container of your choice. I used a mason jar, but a plastic squeeze bottle would also work well! Bear in mind that as it cools, it will thicken more, so don’t be put off if it still seems to liquid-y to be barbecue sauce when you turn the heat off.
Homemade Barbecue Sauce
Yield: About a pint, plus a few more ounces.
2 cups apple cider vinegar
2 & 1/2 cups brown sugar
3/4 cup ketchup
2 tbsp dijon mustard
2 tbsp molasses
1 tsp garlic
1 tsp salt
1/2 tsp cayenne pepper
1) In a medium saucepan, whisk together all ingredients until combined and sugar is dissolved.
2) Put on a medium high heat until sauce comes to a boil. Turn the heat down to low and let it simmer and reduce, stirring occasionally, about 30-40 minutes.
3) Remove from heat and allow the sauce to cool for 15-20 minutes before transferring it to a jar or bottle. Keep refrigerated.