I haven’t yet found a jar of barbecue sauce that I liked very much. There are the kinds that you could never bear to eat on their own, but that are tolerable smeared thinly across a slab of meat and grilled. There are plenty that are too runny, too sticky, too sweet or too strong to enjoy spread on a breakfast sandwich with a runny egg and a slice of bacon.
This one, a recipe of a friend that I first tried brushed repeatedly and lovingly over barbecued ribs, is just right. Sweet, acidic, spicy; strong enough to be bold even on a piece of deeply flavoured grilled meat, but light enough to drizzle over scrambled eggs or dip your fingers into, this barbecue sauce is a cinch to make and allows me to avoid yet another bottle of processed garbage in my refrigerator door, which, if you read this blog much, you’ll know is one of my favourite things to do.
- 1 cup ketchup
- 1 cup brown sugar
- 1/2 cup white vinegar
- 1/4 cup Worchestershire sauce
- 2 tablespoons dry mustard
- 1 tablespoon paprika
- 1 teaspoon chill powder
- Combine all of the ingredients in a mason jar or other, similar, sealable container. Shake shake shake! Add a bit more sugar for a sweeter sauce and a bit more mustard or chill powder for a spicier one - the beauty of this recipe is that it can be adapted to suit your tastes! Enjoy!