- 1½ cups (408g) ketchup
- 1 cup (240ml) apple cider vinegar
- ¼ cup (60ml) soy sauce (use GF soy sauce or tamari, as needed)
- ¼ cup (60ml) Worcestershire sauce
- 1 cup (200g) packed brown sugar
- 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
- 2 tablespoons ground (dry) mustard
- 4 tablespoons ancho chili powder (may substitute regular chili powder)
- 2 tablespoons (28ml) olive oil
- 2 cloves garlic, minced (may sub ½ teaspoon garlic powder)
- ¼ teaspoon cayenne pepper (may add more to taste)
- 2-3 thin slices lemon
Classic Homemade Barbecue Sauce
Yield: 3½ cups (~28 ounces; recipe may easily be halved or doubled)
This basic barbecue sauce is a delightful balance of sweet and tangy with a touch of heat. Ginger and soy sauce are the secret ingredients that round out the flavors. Because the sauce relies on pantry ingredients and a quick, 5-minute simmer, preparing it is nearly as easy as running to the store to buy some!
For easy storage, pour into Mason jars or any condiment jars you happen to empty in the process, and label accordingly.
For easy storage, pour into Mason jars or any condiment jars you happen to empty in the process, and label accordingly.
Ingredients
Instructions
Mix all ingredients in a saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.
Remove the lemon slices and store in the refrigerator, where the sauce will keep for several weeks. The flavor will also improve as the sauce rests.