casa di graffagnino's honey bbq sauce

Name: Casa di Graffagnino's Honey BBQ Sauce
Prep time: 10 min
Cook time: 2 h
Cuisine: American
Ingredients: 1 cup(s) ketchup (i use heinz); 3/4 cup(s) honey; 2 tablespoon(s) plus 2 teaspoons dark brown sugar; 1/3 cup(s) beer (regular, light or non-alcohol) do not omit!; 1 tablespoon(s) low sodium soy sauce; 1 tablespoon(s) red wine vinegar; 1 1/3 teaspoon(s) granulated onion; 1 teaspoon(s) yellow mustard (liquid); 1 teaspoon(s) paprika (spanish); 1/2 teaspoon(s) fresh minced garlic or 1/4 tsp dried; 1/2 teaspoon(s) dried bell pepper, crushed; 3/4 teaspoon(s) msg (optional); 1/8 teaspoon(s) crushed red chili flakes

(3 RATINGS)

97 Pinches 1 Photo

Donna Graffagnino

Bayou Country, LA

Updated on Feb 25, 2013

This honey BBQ sauce is soooo gooood, because it really has a lot of honey, and you can actually TASTE the honey. I make it in super large batches which yields about fourteen 16-oz bottles, but here I've posted the recipe for about 16-18 oz quantity. Out of all of my BBQ sauce recipes (there are six), this one is the most popular.

Rate

prep time 10 Min

cook time 2 Hr

method Stove Top

yield

Ingredients

1 cup ketchup (i use heinz)
3/4 cup honey
2 tablespoons plus 2 teaspoons dark brown sugar
1/3 cup beer (regular, light or non-alcohol) do not omit!
1 tablespoon low sodium soy sauce
1 tablespoon red wine vinegar
1 1/3 teaspoons granulated onion
1 teaspoon yellow mustard (liquid)
1 teaspoon paprika (spanish)
1/2 teaspoon fresh minced garlic or 1/4 tsp dried
1/2 teaspoon dried bell pepper, crushed
3/4 teaspoon msg (optional)
1/8 teaspoon crushed red chili flakes

How To Make casa di graffagnino's honey bbq sauce

Step 1

Add all ingredients to a saucepan EXCEPT for honey; simmer on medium low heat, stirring occasionally until it begins to bubble.

Step 2

Lower heat to lowest setting and simmer at least 45 minutes to 1 1/2 hours. Stir very often so that ketchup doesn't scorch or stick. Add honey and bring it back to a simmer, keep setting on low, while stirring often. The longer it cooks the thicker it gets, but it also requires a lot more stirring.
Step 3

Pour into a hot mason jar and cap tightly. It's done! There's no need to refrigerate this after it's opened, but you can if you prefer.
Step 4

*OPTION: Start this on the stove then transfer it to a slow cooker that has a slow cooker liner. Turn it on high and let it cook until it reaches the thickness and consistency you like. You'll need to multiply the recipe unless you have a small appetizer crock pot. I make a huge batch of 14-16 (16oz) bottles every time I make this because I can't keep it stocked for long.
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