When I make this barbecue sauce, I still think of the day over 15 years ago when I walked into a client’s house and smelled the most amazing aroma. She was preparing homemade barbecue and the smell was intoxicating. She was sweet enough to jot down the recipe on a piece of scrap paper, which I still have.
I think this barbecue sauce is the perfect balance between tomatoey goodness and vinegar kick. Ginger and soy sauce are the mystery ingredients! Preparing the sauce is about as easy as running to the store to buy some. It consists of mostly pantry ingredients and requires a quick, 5-minute simmer.
If you want finger-licking-good pulled pork sandwiches or barbecue ribs, give this a try. Leftovers will keep several weeks in your fridge. I like to pour into any condiments jars I happen to empty and label accordingly.
- 1 1/2 cups ketchup
- 1 cup cider vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 cup, packed, (8-ounces) brown sugar
- 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
- 2 tablespoons ground (dry) mustard
- 4 tablespoons ancho chile powder (can use regular chile powder)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2-3 thin slices lemon
- Mix all ingredients in a sauce pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes, stirring frequently. Remove lemon slices and store in the refrigerator. This sauce will keep for several weeks.