Homemade Barbecue Sauce…from SCRATCH!

Homemade Barbecue Sauce | www.purplehousecafe.com

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.

Homemade Barbecue Sauce | www.purplehousecafe.com

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.

Homemade Barbecue Sauce | www.purplehousecafe.com

Homemade Barbecue Sauce
Write a review
Print
Ingredients
  1. 1 cup ketchup
  2. 1 cup brown sugar
  3. 1/2 cup white vinegar
  4. 1/4 cup Worchestershire sauce
  5. 2 tablespoons dry mustard
  6. 1 tablespoon paprika
  7. 1 teaspoon chill powder
Instructions
  1. 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!
Purple House Café http://www.purplehousecafe.com/

Comments

  1. Great recipe! Looks like we might have all the ingredients on hand. Thanks for sharing.

  2. how long would this last?
    i’m not a big bbq fan, though it’s certainly something i reach for when out, as i’d rather dip my fries in it than in plain ketchup.

    • jessieharrold@gmail.com says:

      That is a good question…probably an embarrassingly long time that I shouldn’t discuss openly on this blog, if you’re talking my fridge and my personal practices! But as long as it is sealed and refrigerated, I’d say just do a sniff test and carry on!

      Not a BBQ fan? Uh oh.

  3. Hi –

    Apologies in advance .. but when I read “scratch” and as I read your intro, I was hopeful that “finally” here was a BBQ sauce recipe that was literally made from scratch i.e basic ingredients .. not processed foods.

    While I am sure your recipe tastes great, and is all you claim from that perspective .. using ketchup and Worcestershire sauce does not constitute “scratch”.

    But rather than dwell on that .. since I love your website and photography, perhaps I can pose a question: What would it take to make BBQ sauce from scratch ingredients? Or is the essential taste, texture and character only possible through the use of ketchup and Worcestershire sauce?

    • jessieharrold@gmail.com says:

      Aha! Good one! I obviously didn’t have my head on straight because I didn’t catch onto (up on?) the ketchup and Worchestershire thing. Of course this isn’t a recipe from scratch!! I don’t have a hot clue how you could make it that way though….

      • Thanks for your good spirited reply! It is an interesting thing (maybe I simply haven’t looked in the right place) but I am quite surprised not to find a single BBQ recipe (in the KC style) that doesn’t involve some kind of processed ingredient. But I remain optimistic it is possible, even if I need to come up with it myself!

        Strategy thus far has been to deconstruct ketchup, Worcestershire sauce, etc ..

Speak Your Mind

*