It’s barbecue sauce season! This sauce has a slight kick of vinegar and just a hint of sweetness, making it perfect for all your BBQ needs. Wings, pulled pork, burgers, you name it!
It’s easier than you think to make homemade barbecue sauce, and I bet you’ll never go back to store-bought. Starting now, we’re always going to have this bottled up in our fridge.
The best part – it takes less than 10 minutes. Put all the ingredients into a pot or pan, heat it up, stir, blend, you’re done. I chose to use an immersion blender (a regular blender would work too!) to whip the sauce together, which makes it creamy and smooth. Highly recommended.
I was absolutely licking this sauce off the spoon (at 10 am on a Sunday…) which means it’s going to become a staple in my house.Print
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- 1/2 c ketchup
- 1/3 c brown sugar
- 1/4 c molasses
- 1/4 c apricot preserves
- 2 tbsp. Dijon mustard
- 2 tbsp. champagne vinegar
- 2 tbsp. vegetable oil
- 1 garlic clove, minced
- 1 1/2 tsp. chili powder
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. hot sauce
- 1/4 tsp. ground allspice
- In a medium saucepan, combine all ingredients with 1/2 cup water and bring to a boil, stirring well. Cook, stirring, for 3 minutes. Let cool and season with salt.
- When fully cool, transfer to a high-sided bowl and mix using an immersion blender for 30 seconds, until sauce is creamy.
The sauce will stay good in the refrigerator in a tightly sealed jar for up to 3 weeks.