Confession time. Sometimes, there are things I make that are so great, I just want to keep them to myself. I’ve always thought that every cook needs a few things under their belt that just blow people away, and everyone comes up to you and is like, “This is amazing! Can I have the recipe?!” Then you just chuckle, throw on a straight face and tell them to leave your property immediately.
Well I think I’ve changed my tune. My favorite thing about cooking is seeing people enjoy the stuff I make. I just really like the process of building flavors, trying things out and finally coming up with a dish that makes people say, “Wow.” So if that’s the thing I love most about cooking, why would I keep my best recipes to myself? Obviously I can’t have all of you in my home (as much as I would love that – you know I would), so the best thing to do would be to share the recipes and allow you to make it yourselves.
This is my barbecue sauce recipe. After several years of experimenting, tweaking and even receiving some in-depth mentoring from Sweet Baby Ray and the head chef of his competition barbecue team (yes, the Sweet Baby Ray), I finally created what I think is the perfect sauce. It’s sweet, tangy, a little spicy (not too much), and ridiculous on any kind of meat. If any dudes are reading this, I’m not kidding you. Make this sauce, and you will love it. Ladies, make this sauce and you will rock the socks right off the men in your life. Finished product:
Super boring picture. Super not boring sauce. Here it is:
2 Cups Ketchup
1 1/3 Cup Dark Corn Syrup
1 1/4 Cup Brown Sugar
2/3 Cup Sweet Baby Ray’s BBQ Sauce (yes, I use a little of their sauce in my sauce – so what)
1/2 Cup Frank’s Red Hot
1/4 Cup Worcestershire Sauce
1/4 Cup Cider Vinegar
1/4 Cup Pineapple Juice Concentrate
1/2 Tbsp Liquid Smoke (use a medium/light-flavored liquid smoke, like applewood or hickory – avoid mesquite on this one)
1 Tbsp Ancho Chili Powder
1 tsp Dry Mustard
1 tsp Garlic Power
1 tsp Onion Powder
1 tsp Black Pepper
1 tsp Cumin
Stir together, simmer on low heat for 30 minutes, let it cool, put it in bottles, and love the crap out of it.
I battled with myself over this one. Up until yesterday I was firm in my decision to not share it. But I just can’t do that; not to you, my internet friends. Something this great needs to be shared and enjoyed. And, just to help you with the enjoyment part, all 3 of my posts next week will be dedicated to this sauce, starting with my chicken wings on Monday (spoiler alert, I bake them instead of fry – totally the way to go).
Have a great weekend, y’all. Peace!
I made this and served along with a brisket. It was fabulous! Everyone liked it. Thanks so much for sharing!
I am going through all the old archives and am enjoying the recipes and tips on diy. I love to cook but don’t like to have a recipe tell me what to do. All this to say when I saw this recipe for barbecue sauce I was so excited. I have a recipe that I am not happy withand with the addition of some hot sauce, chili powder and apple cider vinegar it is awesome! My children have been begging for it with almost every meal! Thanks for the inspiration! I am also listening to all the podcasts and it has been fun to laugh with you all!
Looks like a great sauce. Just wondering if you have stored it for any length of time? If I make a big batch and it sits in the fridge, how long would it last?
Also, to the “patent attorney” above: get a life. There are still only three people I know that have my mother in laws butter tart recipe, and even I am not allowed to know her secret. I appreciate you putting this out for us to try.
Hi TDUB,
I’m not sure of exactly how long the sauce will keep, but all of the ingredients are fairly stable. I have a really large bottle in my fridge that I’ve had for about 3 months, and it’s still fine. I think you’d be fine making a big batch.
Hope this helps! Be sure to come back and let me know how you like the sauce. :)
I don’t have any dark corn syrup…and not going to the store anytime soon. Can I use light corn syrup?
You bet. Flavor won’t be as deep, but will still be good. If you happen to have molasses then you could add a teaspoon of that to help make up the difference, but I’m sure you’d love the sauce either way.
Best sauce ever. Thank you!
-Brian Carter