Why buy barbecue sauce from the store when you can make it at home AND have it taste better too?
There were two main reasons why I decided to develop my own barbecue sauce recipe. First, commercial barbecue sauces are filled with crap ingredients such as high fructose corn syrup and various “flavor enhancers” and preservatives. Second, the ones that use good ingredients are either really expensive or lack something in the way of flavor or consistency.
Since I’m not one to compromise when there is no need to, I went to work on developing a Kansas City-style sweet and sticky barbecue sauce. One that works great on a range of barbecue applications such as smoked brisket, pork ribs, and barbecue chicken.
After some trial and error, I finally nailed it and that’s what you get in the recipe below. This bbq sauce is built on the basics of ketchup, sugar, and vinegar. But it gets its character from the well-balanced mix of molasses, honey, Worcestershire sauce, and liquid smoke.
And the cherry on top for this recipe is that it is easy to put together and cook!
Buck Magnussen BBQ Sauce
|.5 cup||Brown Sugar|
|.25 cup||Apple Cider Vinegar|
|0.5 tbsp||Worcestershire Sauce|
|0.5 tbsp||Liquid Smoke (Hickory or Mesquite)|
|1 tsp||Hot New Mexico chili powder (Or to taste)|
|1 tsp||Garlic Powder|
|1 tsp||Onion Powder|
|1 tsp||Salt (Or to taste)|
|0.5 tsp||Black Pepper (Or to taste)|
|1 tsp||Red Pepper Flakes (Optional)|
Combine in a small sauce pan and heat over low on the stove. Add spices to taste. Let simmer for at least 30 minutes. Stir frequently.