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Quick BBQ Sauce

Recipe photo courtesy of Amy Neunsinger

For a basic barbecue sauce, all you have to do is whisk together all the ingredients. Use this recipe when making our Barbecue Pork Sandwiches.

Source: Everyday Food, March 2006



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How would you rate this recipe?
  • anesbeth
    20 DEC, 2015
    Have to agree that this was very ketchupy. Thanks for the tips with to add liquid smoke and dry mustard. Really did make a difference. :)
    • soymulta
      23 JUN, 2018
      I sautee the minced onions and garlic I used in my marinade until it just starts to caramelize as a base for my sauce. Then, anything red, spicy/hot, and/or sweet will work! Go through your fridge and see what you have! An almost empty bottle of chili sauce? Throw it in. Some grape jelly? Throw it in! Cocktail sauce? Throw it in! (that zip of horseradish hits the spot when it comes to adding a bit of zing and you want something different besides chili peppers! Want to add a little something different that will keep people guessing (until now, anyway, LOL)? Add some creamy peanut butter to your BBQ sauce! And instead of vinegar,eat that last lingering pickle and add the juice. It give both the sweet and the sour BBQ sauce needs! Brown sugar is always good, but if you are out and have some molasses handy, add 1-2 TBS to a cup of white granulated sugar and throw it in! Mustard is always a great addition! When I grill out, I usually make quite a bit of sauce (at least a gallon!) and let it simmer on the side burner on low heat while my chicken and ribs are grilling. Jussssssttttttt before the meat is completely done, I will put the meat in the big pot of sauce and let it simmer 10 minutes or so, then put it back on the grill a few minutes to caramelize it. When it starts to get sticky, I repeat the process once or twice. Don't be afraid to experiment! And write down what you put in your sauce so you can duplicate it, add to it, or delete things you didn't for next time! I suggest you start with small batches and see which one sends you to the moon! Left over sauce can be frozen for short periods (from one weekend to the next) or, if your friends/guests truly love it and ask for your recipe, just hand then a pint jar if it! Of course, you can always place some in a bowl out on your table with a brush in it so anyone can add a little extra. Have fun when you cook!
  • jellibells
    25 MAY, 2008
    This particular combination and ratio tastes very "ketchupy" - but makes a great BBQ base if you add 2 teaspoons of mustard powder and a few drops of liquid smoke...I also chopped up some dry chipotle peppers which tasted great in the mix.

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