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barbecue sauce - home brewed - an original

(6 ratings)
Recipe by
Gary Hancq
Port Byron, IL

As with Spaghetti Sauce, there are tons of good Barbecue Sauce on the grocer's shelves. Sweet Baby Ray's is one of my favorites. But there is nothing like making your own. It's quite satisfying when asked: "What brand sauce is this? It's the best I've ever tasted". To be able to answer that it came out of your sauce pan. Satisfying Indeed. You will probably get asked for the recipe. Life's an Experiment -- Vary the ingredients to suit your taste. Make it your own.

(6 ratings)
yield serving(s)
prep time 15 Min
cook time 1 Hr 30 Min

Ingredients For barbecue sauce - home brewed - an original

  • 1 can
    11 oz. tomato paste (not sauce)
  • 1 1/2 c
    brown sugar
  • 2/3 c
    honey or kayro syrup light or dark
  • 1 1/2 Tbsp
    italian seasoning dry
  • 1/3 tsp
    tabasco sauce
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1/2 c
    lemon juice fresh or real lemon
  • 1 oz
    lime juice or real lime (optional)
  • 1 md
    onion chopped very fine
  • 2/3 tsp
    kitchen bouquet or gravy master to darken
  • 2 1/2 c
  • 2 Tbsp
    corn starch (heaping) to thicken

How To Make barbecue sauce - home brewed - an original

  • 1
    Add can of Tomato Paste and 1 1/2 cups of water to fry pan. (I use fry pan for sauces for wider heat distribution.) You could use sauce pan. Stir well and heat to low simmer.
  • 2
    Add Brown Sugar, Honey, Italian Seasoning, Tabasco Sauce, Salt and Pepper, Lemon and Lime Juice and the finely chopped Onion. Simmer on low for 30 minutes stirring frequently.
  • 3
    Add 2/3 teaspoon of Kitchen Bouquet or Gravy Master to darken sauce. so it looks like barbecue sauce. Stir well.
  • 4
    Add 2 heaping tablespoons of Corn starch to 2/3 cup of cold water, stir well and make a slurry. With sauce at low simmer add slurry and stir. Raise heat to high simmer/low boil and stir well. give it a taste and add more Tabasco for additional bite if desired. I like just a hint of bite.
  • 5
    Note: Corn Starch has to come to low boil to thicken. Stir well while thickening.
  • 6
    Note: Experiment with this and make it your own. Add more or less or your choice of spices and additives. Make good notes, so if you come up with a winner you can duplicate time after time. I occasionally add 1 cup of well drained Crushed Pineapple to this sauce.
  • 7
    Note: Freezes very well and re-heats very well. It usually thickens after freezing and reheating so add a little water.
  • 8
    Uses: Great for Sloppy Joe, Pulled Pork Sandwiches, Barbecued Chicken or Wings. For Great Ribs see my "Barbecued Pork Ribs" recipe. Happy cooking.

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