This BBQ sauce recipe is a long-time favorite of our family and the ONLY slow part about it is making the onion juice - and that takes all of five minutes, so this homemade barbecue sauce is well worth the effort!
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Condiments & Pantry Staples
Cuisine: American
Ingredients
To make the onion juice:
1onion, coarsely chopped
2-3tablespoonswater
Wet ingredients:
1cupketchup
2tablespoonsapple cider vinegar
2tablespoonsWorcestershire sauce
2tablespoonsDijon mustard
¼cupblackstrap molasses
¼teaspoonhot sauce, more to taste
¼teaspoonground black pepper
1 ½teaspoonspure liquid smoke
2tablespoonsolive oil or melted coconut oil
Spices:
2clovesgarlic, minced
1teaspoonchili powder
¼teaspooncayenne pepper
Optional ingredients for fermenting the sauce:
2tablespoonswhey OR sauerkraut brine, optional
Instructions
Make the onion juice. Place the onion in a blender with the water and blend until slushy. An immersible blender makes this especially easy. Strain mixture through a cheesecloth, squeezing it until you obtain 1/2 cup juice.
Whisk wet ingredients. Whisk onion juice with ketchup and other wet ingredients in a medium bowl. Set aside.
Cook the sauce to thicken and blend flavors. Heat oil in a large saucepan over medium heat. Add in garlic and spices and cook until fragrant. Whisk in wet ingredient mixture and bring to a boil, then reduce heat to medium-low and simmer gently until the mixture thickens, about 20-30 minutes. Cool to room temperature before serving.
Ferment the sauce (optional). To give the sauce a probiotic kick, stir in the whey or sauerkraut brine and let sit at room temperature for 1-2 days, then refrigerate.