Our family loves us some bar-be-que. I usually have a bottle of sauce hanging out in the fridge, but there have been quite a few times when I thought I had some and found it either gone, naught but a drop left, or expired. So, instead of scrapping our meal plan, I figured out how to make it myself.
One thing we are never ever ever out of is ketchup, so I started there and added various seasonings to taste. We prefer thick smokey sauce to the thin hot sauce. BBQ sauces run the gamut of flavors; if you tend to like it the way we do, give my recipe a try!
1 1/2 cups prepared ketchup
1 tbsp. minced fresh garlic (or 1 tsp. garlic powder)
1 tbsp. chili powder
1 tsp. ground ginger
1 tsp. ground mustard
2 tsp. liquid smoke
1/4 cup brown sugar (or less if you don’t want it quite so sweet)
1 tsp. olive or vegetable oil (or more if you like your sauce thinner)
* (If you like a little more heat that the chili powder provides, try adding 1/4 – 1/2 tsp. cayenne pepper.)
There are two ways to do this, if you intend to use this as a dipping sauce for a hot dish, you could warm it up in a sauce pan. Or if you intend to put it in a mason jar to store in the fridge for later or as a component in a dish to be cooked, just whisk it all together.