Homemade BBQ Sauce, and my 50th post!

DustinsBBQSauce-2

For my 50th post on here, I wanted to do give you all something special. For the last few years, the single best thing that everyone has wanted repeatedly has been my homemade bbq sauce. Whether it’s on pulled pork, oven baked ribs, or on top of burgers with bacon, it’s quite simply the best bbq sauce I’ve had. After finally tweaking it enough, I present it here for you. Thanks for your continued support, and I look forward to cooking many more delicious experiments for everyone out there.

Start by roasting some peppers. Jalapenos, serranos, and anaheim, to be specific. Broil on the top rack of an oven until blackened.

DustinsBBQSauce-9

Put in a small bowl and cover tightly with foil (or steam in a plastic bag, but I’ve had the heat of the peppers melt the bag before) to loosen the skins. Wait 15 minutes, then peel the skins off. You don’t need to get ALL of the skins, just most of them, especially the blackened bits.

DustinsBBQSauce-10

Puree in a blender along with the garlic, and to make it more liquid, 1 cup of the ketchup.

DustinsBBQSauce-11

Add the contents of the blender, the remaining ketchup, and everything else into a stockpot. Stir really well, because the brown sugar will want to sit on the bottom and burn. Heat to a boil on medium, then lower to a simmer. Simmer for 2 hours until the color darkens and becomes thicker.

DustinsBBQSauce-12

5 from 1 vote
Print

Homemade BBQ Sauce, and my 50th post!

Course Sauce
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Author Cooking Madly

Ingredients

  • 3 jalapeno peppers
  • 1 serrano pepper
  • 1/2 poblano or 1 anaheim pepper
  • 2 chipotle peppers in adobo with 2 tsp adobo sauce
  • 4 cloves garlic
  • 7 cups ketchup
  • 1 3/4 cups brown sugar
  • 1 cup molasses
  • 1/2 cup yellow mustard
  • 1 tbsp tomato paste
  • 2 tsp onion powder
  • 1 tsp worchestershire

Instructions

  1. Preheat oven on broil.
  2. Broil peppers on the top rack until skins start to blacken. Remove and place in a covered bowl or plastic bag (be careful not to melt the bag) to steam and loosen the skins. Wait 15 minutes. Remove skins and ends of peppers, but leave the seeds in (remove if you prefer a milder bbq sauce).
  3. Puree peppers, garlic, and 1 cup of ketchup in a blender.
  4. Bring all ingredients including pepper puree to a simmer over medium heat in a saucepan. Reduce heat to low and simmer for two hours, or until sauce darkens and becomes thick.

 

Comments on this entry are closed.

  • lisa June 5, 2013, 1:02 pm

    this looks wonderful – I’ll have to give this a shot 🙂

    • Cooking Madly June 5, 2013, 2:38 pm

      Thanks, I hope you like it!

  • Shawna June 13, 2013, 12:52 pm

    That looks fantastic, the peppers you use give it some heat. I would love it if you would join our BBQ Block Party-Linky Party and share your recipe.
    http://easylifemealandpartyplanning.blogspot.com/

    Hope to see you there.

    • Cooking Madly June 14, 2013, 7:26 am

      Thanks Shawna! I’m a little late in replying (darn intercontinental flights really mess with keeping up on blogs) but I’m sharing it now!

  • Carole June 13, 2013, 7:42 pm

    Lovely work! Would you be happy to link it in to the current Food on Friday which is about all things BBQ? This is the link . I do hope to see you there. Cheers

    • Cooking Madly June 14, 2013, 7:24 am

      Thanks Carole, appreciate the compliment and the invite!

      • Carole June 14, 2013, 6:09 pm

        Dustin, thanks for stopping by the BBQ and linking this in. I do hope to see you again soon. Cheers

  • Easy Life Meal & Party Planning June 14, 2013, 11:16 am

    This looks absolutely delicious! Can’t wait to try it. Thank you for sharing your sauce on the BBQ Block Party! Hope to see you next week.

    Easy Life Meal & Party Planning

  • Bryan Wellman August 12, 2013, 2:17 pm

    I mixed up a batch of your homemade bbq sauce over the weekend to accompany a boston butt that I smoked. Reviews from friends and family were outta sight! I used a little under half with the pork, and gave some away as well. Next time I’ll can some for the pantry.Thanks for sharing!

    • Cooking Madly August 12, 2013, 2:46 pm

      Smoked butt with this bbq sauce is one of my absolute favorite uses (the other being baby backs). I’m glad everyone enjoyed it so much, and good luck managing to hold on to some once you can it… my jars walk out the door with friends and family quite often.

  • Ethan Bell January 21, 2014, 11:54 am

    Had an absolutely wonderful time last night! BBQ sauce was fantastic on the ribs, and very grateful to come home with a jar of my own! it goes great on cereal…

    • Cooking Madly January 21, 2014, 11:57 am

      It was fantastic having you over! We can’t wait to do it again. I’m glad you like the jar of sauce, though I admit cereal isn’t a pairing that immediately comes to mind. A bacon-filled omelette, though…

  • Dave March 28, 2014, 5:44 pm

    This looks amazing! Unless I missed it, what are your canning guidelines for this recipe? I wanted to make sure because I didn’t see any vinegar in the recipe. Does this require pressure canning or water-bath?

    • Cooking Madly March 28, 2014, 6:01 pm

      It’s absolutely pressure canned. 45 minutes at 11 pounds of pressure, or high depending on your canner.