This sweet and tangy BBQ Sauce is THE condiment to drizzle on any grilled or smoke meat, or to marinate meat before it hits the barbeque. This is a recipe I've been playing around with for some time that has the perfect balance between sweet and tangy.
This quick and easy BBQ Sauce comes together in under 15 minutes, most of which is simmering time - so it's easy to make at the same time you're grilling your meat!
Homemade BBQ Sauce Ingredients
- Diced canned tomatoes are the base of the sauce - use the best quality you can afford, because the quality of the tomatoes makes a meaningful impact to the sauce. If all you have at home are whole canned tomatoes, break them up before adding to the sauce.
- Brown sugar and honey bring sweetness to the sauce.
- Pineapple juice and cider vinegar bring the acidic tartness which is one of the characteristic flavours of BBQ sauce. Feel free to sub apple juice if you'd prefer.
- Dijon mustard is used to bring tang and balance to the sweetness.
- Salt, cracked pepper, smoked paprika, onion powder and garlic powder are the spices used to flavour the sauce. Smoked paprika brings the smoky taste.
How to make Homemade BBQ Sauce
This is really easy to make and doesn't take very long at all!
- Add all ingredients to a pot and mix to combine.
- Bring to the boil and reduce heat to a simmer. Simmer for 10 minutes or until thickened to your desired consistency, but remember that due to the amount of sugar in the sauce it will thicken considerably as it cools.
- Once you've finished the sauce, use a food processor, blender or stick blender to puree the sauce. This helps to break up any large bits of tomato and to give the sauce a uniform consistency.
- Place the sauce into sterilised jars or squeeze bottles.
Tips
- The sauce will thicken as it cools - so don't over reduce it! If you do, just add a splash of boiling water while stirring until you get your desired consistency.
- Taste as you go - feel free to adjust the seasoning to suit your palate. More smoked paprika for smokiness, more vinegar for tang, you get the idea.
- Sterilise your storage containers - this simple step can significantly extend your sauce's fridge life.
- Experiment with add-ins - try a splash of bourbon or a dash of hot sauce to create your signature blend.
- Make extra and freeze - BBQ sauce ice cubes are perfect for future marinades or quick sauce needs!
How long will homemade BBQ sauce last?
The homemade BBQ sauce should be good in the fridge for a week or so. Remember, there aren't any preservatives in this, so it won't last as long as something bought from the store. Use your nose and eyes - if it doesn't look right, discard it. You can extend the time it will last in the fridge by sterilising the jar and lid before you place the sauce in the fridge.
What are some ideas to use the sauce with?
Grilled meats is the classic, but here are some other ideas for the homemade BBQ sauce that you can do:
- The base for a BBQ pizza
- Marinade for baby back ribs, chicken or for an oven baked pulled pork
- Sauce for chicken wings - cook them and then thoroughly sauce in a bowl
- Make some meatballs and serve them in a BBQ sauce
- Anywhere that you'd use tomato sauce; in my wife's case, that's everywhere!
What to do with leftovers?
The sauce freezes well but is best used as a marinade after freezing. Place into an ice cube tray and freeze. Once frozen, remove from the tray and place into a snap lock bag. Seal the bag, it will keep in the freezer for 6-9 months.
BBQ Sauce
| Prep | Cook | Total |
|---|---|---|
| 5 mins | 15 mins | 20 mins |
- 400g can diced tomatoes
- 140g brown sugar
- 200ml honey
- 80ml (1/3 cup) pineapple juice
- 220ml cider vinegar
- 70g (1/3 cup) Dijon mustard
- 20g (1 heaped tbsp) salt
- 1 tbsp (7g) freshly cracked black pepper
- 2 tbsp (14g) smoked paprika
- 1 tbsp (8g) onion powder
- 3 tbsp (12g) garlic powder
- Add all ingredients to a pot. Mix well to combine.
- Bring to the boil and reduce heat to a simmer.
- Simmer for 10 minutes or until thickened.
- Allow to cool slightly and then use a stick blender, blender or food processor to puree the sauce.
- Place into sterilised mason jars or squeeze bottles.
The sauce will thicken considerably as it cools. If you end up with a paste when it's cooled, you can gradually add a cooled, boiled water and stir to loosen it up.
