Homemade BBQ Sauce

12 servings

60 minutes

Homemade barbecue sauce is a true classic of American cuisine, embodying a rich and smoky flavor that perfectly complements grilled meat dishes. Its history traces back to the southern states of the USA, where the sauce became an essential element of barbecue culture. It features a harmonious blend of molasses sweetness, chili heat, and the depth of Worcestershire and soy sauces. Apple cider vinegar adds a slight tanginess while spices provide a rich aroma. This sauce is perfect for glazing meat, adding a caramelized touch when roasting. It can be stored in the refrigerator to always have the ideal complement for steaks, ribs, and chicken on hand. Each serving is a true celebration of flavor that evokes memories of summer picnics and aromatic barbecue smoke.

Energy value per serving

• Calories: 139.2
• Proteins: 3.8g
• Fats: 3.9g
• Carbohydrates: 24.2g

Ingredients

• Ketchup: 2 glass
• Tomato paste: 3 tbsp
• Apple juice: 0.4 glass
• Dark soy sauce: 150 ml
• Worcestershire sauce: 100 ml
• French mustard: 2 tbsp
• Apple cider vinegar: 100 ml
• Cane sugar: 2 tbsp
• Ground cumin (zira): 1 tsp
• Ground chili pepper: 0.5 tsp
• Vegetable oil: 2 tbsp
• Onion: 0.5 head
• Garlic: 2 clove
• Molasses: 3 tbsp
• Salt: to taste
• Peach juice: 0 ml

Cooking steps

1. Chop the onion finely, mince the garlic.

   Required ingredients:

   • Onion: 0.5 head
   • Garlic: 2 cloves

2. In a high-sided saucepan, sauté onion and garlic in vegetable oil over medium heat until cooked, stirring constantly. Then pour in vinegar and soy sauce and blend.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Onion: 0.5 head
   • Garlic: 2 cloves
   • Apple cider vinegar: 100 ml
   • Dark soy sauce: 150 ml

3. Add the remaining ingredients and simmer the sauce for 25 minutes to 1 hour on low heat, stirring constantly to prevent burning, until desired consistency is reached. Juice can be replaced with any pulp juice (peach, pear, apricot) or water. Add ground chili pepper carefully, gradually increasing to the desired spiciness.

   Required ingredients:

   • Ketchup: 2 glasss
   • Tomato paste: 3 tablespoons
   • Apple juice: 0.4 glass
   • Worcestershire sauce: 100 ml
   • French mustard: 2 tablespoons
   • Cane sugar: 2 tablespoons
   • Ground cumin (zira): 1 teaspoon
   • Ground chili pepper: 0.5 teaspoon
   • Molasses: 3 tablespoons
   • Salt:  to taste
   • Peach juice: 0 ml

4. Remove the sauce from heat and let it cool completely.

5. Pour the cooled sauce into a sterilized jar and store in the refrigerator for several months. Serve the sauce chilled with grilled meat or apply it directly to the meat while cooking over the fire.