Raise your hand if you like classic barbecue sauce?
Probably most of you have your hands raised and you may have even drooled a little.
If you know me, you know I’m not a sauce kind of girl. For some reason cooked on, caramelized sauce is something that I have a phobia of. I don’t know why, but if any recipe calls for barbecue sauce, the sauce better be served on the side as a dipping sauce or a light coating poured over the meat and warmed through, just before serving.
David, on the other hand, loves it and on more than one occasion I’ve seen his face covered in sauce all the way up to his eyebrows while eating his smoked ribs or pork shoulder from the grill. Our go-to sauce is a little bit of secret, but recently we’ve been exploring other sauces to change things up a bit.
If you love barbecue sauce, then you will love this recipe for this Classic Barbecue Sauce. We tried this recipe on the leftover Texas Style Brisket. That sauce recipe was a way too hot for our liking. It had David sweating and me sniffling! We made brisket sandwiches with Gruyère cheese melted on top and then poured some of this sauce on the sandwiches.
Oh my goodness, those sandwiches are to die for! Says the girl who doesn’t like sauce…
I made some more this week for David and our grandson, Seth to put on their barbecue bacon cheeseburgers with chili.
(Yep, a grandson. He has been spending the week with us. He’s pretty awesome!)
David added sauce to some of the burgers just before taking them off the grill. David and Seth both ate two burgers, a piece!
This classic barbecue sauce is a well-balanced sauce that is rich and smooth, with a sweet heat and just a touch of smoky flavor. It will go well with anything you want to pour it on!
Here’s the recipe:
Simply whisk all of the ingredients together and bring to a boil in a small saucepan over medium-high heat. Once the sauce comes to a boil, reduce heat; simmer for 10 minutes. Remove from heat and let the sauce cool completely.
That’s it! In a little over 15 minutes, you have a delicious barbecue sauce to sauce just about anything!
NOTE: The sauce can be refrigerated in an airtight container for up to 1 month!
I originally cut the recipe in half because we were trying it out for the first time and I didn’t want to waste anything. Next time I make this, I probably will make the full batch to have on hand.
Ya know, David used to be a store-bought barbecue sauce kind of guy, until he met me. Ha, not anymore…
Enjoy the sauce!
Classic Barbecue Sauce
- 1 cup ketchup
- ¾ cup firmly packed brown sugar
- ¼ cup red wine vinegar
- 1 tablespoon mustard powder
- ½ tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon Kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon paprika
- Whisk all of the ingredients together and bring to a boil in a small saucepan over medium-high heat. Once the sauce comes to a boil, reduce heat; simmer for 10 minutes.
- Remove from heat and let the sauce cool completely.