We like lots of homemade sauces, dips, and dressings around here. They tend to taste so much better than store-bought, and we know exactly what goes into them. Plus, they’re super budget-friendly. So it’s pretty much a win all around.
This homemade barbecue sauce is no exception. It does start with store-bought ketchup (I have yet to tackle the homemade version of that), but I figure that when I choose a ketchup with natural ingredients and no high-fructose corn syrup, I’m starting off on the right foot.
Tangy, just a little tingly, a tiny bit spicy, and so, so easy to make, our go-to homemade barbecue sauce comes together in less than 20 minutes – and most of that is just simmering time.
It’s the base of a Crock Pot barbecue chicken recipe that my resident carnivore loves, as well as the sauce that makes these barbecue pulled spaghetti squash sandwiches. And I cannot wait to try making baked barbecue tofu with it.
It’s actually an adaptation from this Crock Pot southern barbecue recipe on About.com’s Southern Food Guide. (I feel like About.com might be a strange place to find great recipes, but I’ve found those posted by Diana Rattray are really, really good.)
We’ve been making this sauce for years now, and now that barbecue season is heating up (get it? heating up?! sorry), we can’t wait to break it out to brush on and mix into all sorts of good things.
Psst: this stuff is also going to make an appearance in an oh-so scrumptious pizza recipe I’m sharing very, very, very soon. Like, tomorrow soon. So y’all come back now, ya hear? (I feel like that phrase is appropriate in a post about barbecue sauce).
- 2 cups ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons vegetarian Worcestershire sauce
- 2 tablespoons cider vinegar
- ⅛ teaspoon red pepper flakes (or more to taste)
- 2-3 cloves of garlic, minced (about 2 teaspoons)
- Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
- Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.