Creating a homemade BBQ sauce is the perfect way to finish off your next set of ribs and impress your family and friends. Don’t worry – it doesn’t take a master chef to be able to put this recipe together! Read on as we share one of our favourite BBQ sauce recipes, as well as some tips on when and how to use it.
1 ½ cups yellow onion (minced)
3 cloves garlic (minced)
6 tablespoons vegetable oil
1 cup tomato paste
1 cup apple cider vinegar
1 cup honey
½ cup Worcestershire sauce
1 cup dijon mustard (smooth works best)
½ cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder (spice level to taste)
1 tablespoon cumin (ground)
Red pepper flakes (to taste)
In a large saucepan, cook the onions and garlic in the vegetable oil for 10-15 minutes on low heat. We want the onions to become translucent and soft, but not browned. Add the rest of the ingredients. Simmer uncovered, and stir occasionally for 30 minutes. Note: You can store leftovers in the fridge for up to 30 days.
Recipe courtesy of smitten kitchen.
BBQ Sauce Tips & Tricks
Now that you’ve got the sauce made, let’s learn how to use it! Next time you’re grilling up some ribs, keep the following tips in mind:
1. Apply sauce after the meat is cooked. The last thing you want is your tasyety sauce to get gummy or burnt, so apply the sauce after you’re finished cooking, or at the tail end of your cook (more on that in tip #2).
2. Crisp and caramelize your sauce. The idea here is to throw your sauced up ribs back on direct, high heat (above 320F) for about 10 minutes to caramelize the sugars. Be warned – this is a super easy way to overcook your meat, so if you want to try this method, shorten your cooking time by about 30 minutes to avoid drying out your meat.
3. Don’t overdo the sauce. It’s important to resist the urge to smother your meat in sauce. Don’t forget the meat is the main attraction, the sauce is only made to add to the experience. Stick to one coat of sauce, two max! Also remember to save some to serve on the side for dipping.