Barbecue Sauce (No Ketchup)

"I found this recipe after discovering that I was all out of ketchup, which is what I was planning to make my barbecue sauce with. This turned out really good."
 
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photo by bookdemons photo by bookdemons
photo by bookdemons
photo by Rick H. photo by Rick H.
Ready In:
40mins
Ingredients:
12
Yields:
1 1/2 cups
Serves:
24
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ingredients

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directions

  • Cook onion and garlic in oil until tender.
  • Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook, uncovered 30 minutes, stirring occasionally.
  • If desired, you can add raw chicken to this sauce and let it simmer in the sauce until cooked through. Then shred the chicken and serve on buns for chicken barbecue sandwiches.

Questions & Replies

  1. I know this is kind of a stupid question but when you say mustard, do you mean mustard seed, powder or the condiment.
     
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Reviews

  1. This was a great recipe, just a bit sweeter than I’d prefer. Also, molasses is an ingredient in BBQ sauce so didn’t know if that could have been added. Thank you for a lovely recipe not using ketchup!
     
  2. Oh my. Never settling for premade again. Perfect blend of flavors.
     
  3. Very nice. Sweetness on the tip of the tongue; heat in the back. It's a keeper. I used this on some country pork ribs baked in the oven. Thanks for sharing.
     
  4. Excellent! Did not have any liquid smoke but don't think you even need it. Thanks
     
  5. What a tasty base for BBQ! My daughter loved the flavors and she added some bacon end at the beginning of the cooking and then ate it with her sisters prior to the sauce going on pork ribs. Delicious! I like being able to tone back the sweetness from ketchup and having it come from the honey instead.
     
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Tweaks

  1. I added half a thinly sliced orange and I don't use liquid smoke. I let that happen on my bbq.
     
  2. I substituted smoked prapika (1 tsp) for the liquid smoke, and it turned out great!
     
  3. What a tasty base for BBQ! My daughter loved the flavors and she added some bacon end at the beginning of the cooking and then ate it with her sisters prior to the sauce going on pork ribs. Delicious! I like being able to tone back the sweetness from ketchup and having it come from the honey instead.
     
  4. I used dijon mustard and added cayenne then blended it.
     
    • Review photo by Rick H.

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