Base BBQ Sauce

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This is my go to bbq sauce base.  It is perfectly balanced and is the base sauce for all of my sauces.  Like a sweet and tangy sauce, add honey and a pinch of cayenne pepper to the sauce.  Like it vinegary then add 1/2 cup of apple cider vinegar.  Like it spicy add a pinch of cayenne, 2 tablespoons hot sauce and 1 tablespoon of chili powder.  If you just love a nice and well balanced sauce, eat as is.  This is why this sauce is the best sauce around.

Basic BBQ Sauce Base BBQ Sauce

Like any great bbq sauce we need to start with a sugar/vinegar mixture.  I will call this a gastrique, however, I know this is more of a reduction rather than caramelized sugar being deglazed with vinegar.  In a large Saucepan over medium-high heat, make a gastrique by bringing the dark brown sugar, molasses, white vinegar and Worcestershire sauce to a gentle boil. Simmer for 5 minutes.

Start with the base

Once at a gentle boil, remove from the heat and add the mustard, garlic powder, onion powder, cayenne, black pepper and paprika powder. Let sit for 20 minutes.

The spices

Stir in the ketchup and return to the stove, bring to a light boil and then reduce to a simmer over low for 30 minutes.  As you can see, I had to change pans.  I would suggest that you use a pan that is big enough for all of the ingredients.

Stir in the ketchup

 

Remove from the heat and add the basic bbq rub.

Stir in the rub

Let cool and then refrigerate for up to 1 month.  I like to store my sauces in squeeze bottles but any jar or Tupperware container will work just fine.

BBQ Sauce

 

Base BBQ Sauce
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
The perfect bbq sauce. This is the base of every bbq sauce that I make.
Ingredients
BBQ Sauce
  • 3 cups tomato ketchup
  • 1 cup dark brown sugar
  • ¼ cup white vinegar
  • ¾ cup water
  • ⅛ cup molasses
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon mustard powder
  • ½ tablespoon basic bbq rub
Instructions
  1. In a medium Saucepan over medium-high heat, make a gastrique by bringing the dark brown sugar, molasses, white vinegar and Worcestershire sauce to a gentle boil.
  2. Once at a gentle boil, remove from the heat and add the mustard, garlic powder, onion powder, cayenne, black pepper and paprika powder. Let sit for 15 minutes.
  3. Stir in the ketchup and return to the stove, and simmer over low for 30 minutes.
  4. Remove from the heat and add the basic bbq rub.
  5. Let cool and then refrigerate for up to 1 month.

Tips

I have found that the cheaper ketchup like Hunts will give you a nicer sauce.

You can change the flavor easily by using your own favorite rub instead of my Basic BBQ Rub.

 

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8 thoughts on “Base BBQ Sauce

  • September 20, 2012 at 12:34 pm
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    Bookmarked to try this one, Rex. I still haven't found the best sauce for my "go to" but I haven't made a lot. Plus most of the ones I have made are specialty sauces for a specific recipe I'm working at the time.

    Reply
    • August 19, 2013 at 10:07 am
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      The water allows you to blend, dehydrate and emulsify the ingredients. Further, the water helps to thin out the sauce and allows you to reduce it to the consistency that you want.

      Reply
  • August 30, 2013 at 5:01 pm
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    What is black powder? Gunpowder? That's real kick. No wonder you want it off the flame.

    Reply
    • August 30, 2013 at 5:09 pm
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      Matt good call. I missed that typo. I fixed it to read black pepper.

      Reply
  • November 2, 2013 at 4:16 pm
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    At what point in the instructions does the water come into play.

    Reply
  • November 8, 2016 at 11:09 am
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    When I wrap the brisket in foil I add apples and onions.
    The hot meat cooks then to a smoky soft mush.
    You can put them on top of the meat because heat rises.
    Then I mash them and add them to the bbq sauce.
    I make the initial bbq sauce with less sugar and less catsup than normal and use this mush for a more mellow less sweet sauce.

    Reply

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