I’ve been telling myself for the past 10 years that we are going to buy and grill, and I think this year that might just come true. I mean, how can you go an entire summer without grilling?! It’s almost a sin.
I had the itch one
morning early morning to make some homemade BBQ sauce. I really think Ben had thought I officially lost my mind. Not only was it early and I was haphazardly throwing ingredients in a pot, but it was Mother’s Day and we were already scrambling to get to church on time.
By some miracle I was able to finish the sauce just in the nick of time to throw in the crockpot with some ribs and walk out the door without being late. That was until we got to church and I realized I left the remaining BBQ simmering on the stove. Oops!
Warm spices like cinnamon, nutmeg and ginger balance out the sweetness.
Some added garlic, chili powder and pepper give it the kick it needs.
What do you use barbecue sauce for?
- 1 can tomato sauce (about 15.5 oz)
- ¼ cup water
- ¼ cup apple cider vinegar
- 1½ tablespoons balsamic vinegar
- 5 tablespoons brown sugar
- 3 tablespoons hone
- 1 tablespoon mustard
- 2 tablespoons Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon ground mustard
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon pepper
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- In a medium sized saucepan combine all ingredients. Stir to combine.
- Bring mixture to a boil and reduce heat to simmer (medium-low).
- Allow mixture to simmer for 1 hour or until mixture reaches desired consistency.
- Allow mixture to cool. Pour mixture in a food processor and puree for one minute to achieve smooth texture.
- Serve over meat, on sandwiches, for dipping, etc.