Jackson's Bbq Sauce Recipe

Mince Onion and Garlic

Finely mince the yellow onion until it measures about 1/2 cup. Mince the garlic cloves or use pre-minced to equal 2 teaspoons. This ensures even, soft aromatics in the finished sauce.

In a medium saucepan set over medium heat, add 1 tablespoon neutral oil if desired (optional) and add the minced onion. Sauté, stirring frequently, until translucent and softened, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Reduce heat to medium-low. Add 2 cups ketchup and 1 cup tomato sauce to the pan with the softened aromatics. Stir to combine and let heat through for 1–2 minutes.

Stir in 1 cup packed dark brown sugar, 3 tablespoons molasses, and 1 cup apple cider vinegar. Whisk thoroughly until the sugar begins to dissolve and the mixture becomes homogenous.

Add 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 tablespoon soy sauce. Whisk to combine all wet ingredients.

Add the dry seasonings: 2 teaspoons smoked paprika, 1 teaspoon ground black pepper, and 1 teaspoon salt. Add 1 teaspoon liquid smoke and 1 teaspoon hot sauce. Stir well and taste carefully (liquid smoke and hot sauce are concentrated). Adjust hot sauce or vinegar later if you want more tang or heat.

Bring the sauce to a gentle simmer over low heat, stirring occasionally to prevent sticking. Simmer uncovered for 12–18 minutes to meld flavors and slightly reduce. The sauce should thicken and darken in color.

Prepare a cornstarch slurry: whisk 1 tablespoon cornstarch with 2 tablespoons cold water until fully smooth. With the sauce at a gentle simmer, slowly whisk in the slurry. Continue to simmer and stir for 1–2 minutes until the sauce thickens to a coating consistency. If you prefer a thinner sauce, skip or reduce the slurry.

If using, whisk in 1 tablespoon honey for added gloss and rounded sweetness. Taste and adjust: add up to 1–2 teaspoons more apple cider vinegar for brightness, a pinch more salt if needed, or a dash more hot sauce for heat.

Remove from heat and let cool slightly. For an ultra-smooth sauce, process with an immersion blender directly in the pot or transfer to a countertop blender and pulse until smooth (careful with hot liquids).

Transfer the finished sauce to a clean jar or airtight container. The flavor will continue to develop as it rests. Refrigerate at least 2 hours before heavy use for best flavor; overnight is ideal.

Store refrigerated up to 2–3 weeks in a sealed container. Reheat gently before using as a glaze. Use as a condiment, mop sauce for grilling, or brush onto ribs/chicken in the last 5–10 minutes of cooking to avoid burning due to sugar content.