Junior’s (Daughter’s) Barbecue Sauce
Worcestershire sauce is one of the important supporting players in homemade barbecue sauce, a perfect cooking venture for Fourth of July or any summer grilling. I tweaked my dad’s original recipe (removing excess bay leaves and cumin and adding a couple elements of my own) to make a sauce that is, humbly speaking, an ideal balance of smoky, sweet, spicy and savory.
- 1 onion finely diced
- 1 clove garlic minced
- 2 cups tomato juice
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 bay leaf
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1/2 tsp. celery seeds
- 1/4 tsp. cumin
- 1/4 teaspoon dry mustard
- Dash of liquid smoke
- Pinch of chipotle chili powder
- 1-1/2 tsp. salt adjust to taste
- 1 tsp. ground black pepper
- In a medium saucepan over medium heat, sauté onion in about a tablespoon of olive oil for several minutes until softened, adding the minced garlic during the last couple minutes of cooking. Add the other ingredients to the saucepan, stirring until blended, and continue to cook at a simmer over medium-low heat, stirring occasionally until sauce has thickened, 20 to 25 minutes. Adjust seasonings to taste.
- Brush on meats or grilled veggies at the end of their cooking period. Or use as a condiment or dipping sauce.
- Can be stored in an airtight glass container in the refrigerator for up to one week.
Sodium: 1510mgCalcium: 152mgVitamin C: 59mgVitamin A: 1532IUSugar: 54gFiber: 3gPotassium: 1243mgCalories: 287kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 4gCarbohydrates: 71gIron: 5mg
Tried this recipe?Let us know how it was!