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basic bbq sauce recipe
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Wicked Basic BBQ Sauce

If you're making your first BBQ sauce, start here. It's sweet, a little tangy, a little smoky, and has that traditional tomato-base that most people enjoy.
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Ingredients

  • 1 cup Chicken Broth
  • 1/2 Cup Heinz Tomato Ketchup
  • 1/4 Cup Molasses
  • 1 small Vidalia Onion rough chopped
  • 1 stalk Celery (ends removed) sliced thin
  • 1 Tbsp Grey Poupon Brown Mustard
  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Lea and Perrins Worcestershire Sauce
  • 1 tsp Dark Chili powder
  • 1 tbsp Caster Sugar
  • 1 tsp Diamond crystal kosher salt

Instructions

  • Take a small vidalia onion and rough chop it.
  • Take a stalk of celery, remove the ends and then slice thin.
  • To a pot add 1 tbsp of a neutral oil (I used olive oil).
  • Add your sliced and chopped veg and cook until translucent and fragrant - roughly 5 minutes.
  • Then add your other ingredients - whisk together until well combined.
    1 cup Chicken Broth, 1/2 Cup Heinz Tomato Ketchup, 1/4 Cup Molasses, 1 Tbsp Grey Poupon Brown Mustard, 1 tbsp Apple Cider Vinegar, 2 tbsp Lea and Perrins Worcestershire Sauce, 1 tbsp Caster Sugar, 1 tsp Diamond crystal kosher salt, 1 tsp Dark Chili powder
  • Allow to simmer for 15 minutes - DO NOT BOIL.
    If you see "frothing" in the sauce, the heat is do high. If you see a light popping, you're good to go.
    Stir every minute or so.
  • Once at your desired consistency, take a fine mesh sieve or similar strainer and remove the onions and celery.
    Optional: Leave the veg, allow the sauce to cool and then use an immersion blender to combine it.
  • Transfer to a mason jar or similar storage container, allow to cool and then store in your refrigerator for later.
    Use within 2 weeks.

Notes

If you like more tang, add 1 tbsp of ACV.
If you like it sweeter, add 1 tbsp of Caster Sugar.
If you don't have caster sugar, use regular granulated white sugar.