How to Make Barbecue Sauce

This sweet & zesty barbecue sauce will knock your socks off!

Try it, and you’ll never go back to store-bought again.

How to Make Barbecue Sauce

Makes about 2 quarts.

Preheat oven to 500°F.

• 1/4 cup olive oil
• 1/2 large sweet onion cut into three pieces
• 6 medium tomatoes, quartered
• 8 fresh garlic cloves
• 12 ounces tomato paste
• 1/4 cup apple cider vinegar
• 1 cup molasses
• 1 cup honey
• 1 cup dark brown sugar, packed
• 1/4 cup Liquid Smoke
• 2 tablespoons Worcestershire sauce
• 2 tablespoons yellow mustard
• 1 tablespoon smoked paprika (high-quality so it’s not too spicy or bitter)
• 1 tablespoon chili powder
• 1/4 teaspoon beau monde
• 2 teaspoons salt
• 2 teaspoons pepper

Pour olive oil over half sheet pan. Add onion, tomatoes, and garlic. Salt & pepper then make sure everything is coated in the oil. I call this the “Olive Oil Shuffle”.

Place in the preheated oven for 10 minutes, flip them over, and place back in the oven for another 10 minutes. Remove them from the oven and allow them to cool. If you try to blend them while they are hot, they will burst up out of the blender from the pressure. Don’t ask me how I know. I just do.

Allow the roasted veggies to cool. If you try to blend them while they are hot, they will burst up out of the blender from the pressure. Don’t ask me how I know. I just do.

Place veggies & garlic, their juices, and the remaining ingredients in a large food processor or blender and process until saucy.

If you’d like your sauce to be even smoother, push it through a fine sieve or use an immersion blender.

Pour the sauce into a large pot and bring to a boil over high heat. After it comes to a boil, reduce the heat to medium-low and let it simmer while stirring occasionally for about 30 minutes or until the sauce is the thickness you desire it to be.

You can use proper steps to can your sauce or you can put it in jars and freeze it until you need it.

Grilling Tip

If using Barbecue Sauce when grilling, the trick is to brush the sauce on your meat just a few minutes before the meat reaches its done temperature. If you brush it on too soon, the sugars in it will burn.