Quart Bbq Sauce Recipe

Grate or mince onion

Finely grate or mince the yellow onion until you have about 1/4 cup. This will break down while cooking and incorporate into the sauce for body and savory flavor.

Mince the garlic finely (about 2 tsp). Set both aside.

Combine base ingredients

In a medium saucepan, add 2 cups ketchup, 1/2 cup water and 1/2 cup apple cider vinegar. Stir to combine and bring to a gentle simmer over medium heat.

Add sweeteners and savory elements

Whisk in 1/2 cup packed brown sugar, 2 tablespoons molasses, 2 tablespoons honey and 1 tablespoon Worcestershire sauce. Continue stirring until sugar dissolves and the mixture is smooth.

Add aromatics and spices

Add the grated onion and minced garlic to the pan. Stir in 2 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground black pepper, 1 tsp salt, 1 tsp ground mustard and 1 tsp onion powder. Mix thoroughly to distribute spices.

Simmer to meld flavors

Reduce heat to low and let the sauce simmer gently, uncovered, for 20–25 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and the raw onion/garlic flavors will mellow. If it becomes too thick, add up to 2 tablespoons (30 ml) water to reach desired consistency.

Balance and finish

After simmering, stir in 1 tablespoon fresh lemon juice, 1/2 teaspoon hot sauce (or a pinch of cayenne) and 1/4 teaspoon liquid smoke if using. Taste and adjust seasoning: add a pinch more salt, a splash more vinegar for brightness, or up to 1 more tablespoon honey/brown sugar for sweetness as desired.

For a very smooth sauce (optional), let the mixture cool slightly then purée with an immersion blender directly in the pot or transfer to a blender and process until smooth. Return to the saucepan and warm through.

Let the sauce cool to warm, then transfer to a clean quart jar or container. Refrigerate for at least 4 hours or overnight to let flavors marry; sauce will thicken further as it chills.

Keeps refrigerated in a sealed container for up to 2–3 weeks. For longer storage, freeze in portioned containers for up to 3 months. Rewarm gently before using on grilled meats, as a glaze, or as a dipping sauce.