I’m a bit obsessive about barbecue sauce. Years ago I learned how easy it is to make a great sauce at home, and since then paying for store-bought bottles felt pointless. Many commercial brands list high fructose corn syrup as a primary ingredient — not my idea of flavor. Even some higher-end sauces couldn’t beat homemade for taste. (One exception I’ll admit to is Dinosaur Barbecue Sensuous Slathering, but that’s another story.)
Recently my husband traveled to Georgia for work and stayed with his dad, who is an excellent cook. He came home talking nonstop about two meals in particular: grilled lamb chops and a rack of smoky ribs. He raved about the dry rub, and he raved even more about the sauce on those ribs. Naturally, I called his dad to ask for the recipe.
My father-in-law described a thinner, North Carolina–style sauce and shared rough quantities for several ingredients, while leaving others to taste. That was my cue to experiment. Because I planned to use the sauce on chicken, which benefits from a thicker, sticky coating, I omitted the water from his version. That single change yielded a slathering sauce that’s thin enough to brush on and caramelize in layers but thick enough to leave a glossy, sticky finish. The result is smoky, tangy, sweet, with a little heat — exactly what you want for brushing on ribs, chicken, or pork.
Cook’s Notes
- This is a low-effort recipe with a high payoff, but don’t leave it unattended. It doesn’t need constant stirring, but it can go from perfect to scorched quickly. Stay nearby and stir periodically.
- Stored in a tightly sealed container, the sauce keeps for up to two weeks in the refrigerator. To extend shelf life, freeze single-meal portions for up to three months.
- Is this recipe canning friendly? I haven’t tested it for shelf-stable canning. It’s likely acidic enough and thin enough for pressure canning, but without proper testing I can’t guarantee safety. If you choose to can it, do so using tested home-canning guidelines and at your own risk.
Evil Genius, Sr.’s Slathering Barbecue Sauce
Rebecca Lindamood
Ingredients
- 1 cup ketchup
- 1 cup apple cider vinegar
- 1 cup brown sugar
- 1/2 cup Jack Daniels honey Dijon mustard
- 3 tablespoons soy sauce
- 3 tablespoons Chinese pepper paste (Chili Garlic Sauce or Sambal Oelek)
- 4 cloves garlic peeled and minced
- 1 teaspoon liquid smoke
- 1/2 teaspoon cayenne pepper optional
Instructions
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Combine all ingredients in a saucepan and bring to a boil, stirring until the sugar dissolves. Reduce heat to low and simmer, stirring frequently, until the sauce darkens and thickens slightly, about 15 minutes. It should coat the back of a spoon and leave a trail when you carefully draw your finger through it.
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Use immediately or cool and store in a tightly sealed jar in the refrigerator for up to two weeks. The sauce can also be frozen for later use.
Nutritional information is an estimate. Calculate nutrition using the exact ingredients and quantities you use.
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