Barbeque sauce never passed my lips until I moved to Dallas, Texas, for my first job after college. I moved a lot as a child, but never lived in any barbecue states, so to speak. I’ve lived in California, Washington, New York, and Utah, plus France, and barbecue was unheard of in these places, at least growing up.
When I first tasted barbeque sauce, I wasn’t that impressed. It was probably because I also wasn’t impressed with the meats with which they were served. Especially ribs – they’re so fiddly and messy to eat. And I thought brisket was dreadfully stringy. But looking back, I can see why many barbeque sauces didn’t appeal to me. Some are overly sweet, some are overly tangy, some are overly smokey.
Then I started making my own. Of course, some of them weren’t quite traditional, like adding rum and plums or whatnot, but it seemed to me that it was pretty darn easy to make a good, basic barbeque sauce. I especially detest the over-sweetness of purchased barbeque sauces, but that’s something you can definitely control in your own kitchen.
So now I have my own favorite barbeque sauce. I don’t know really how it began, but it evolved over time, just like all of our favorite recipes we customize as home cooks. It’s a little bit different, but I warn you it is delicious and addictive. Here’s to sharing recipes!
My Favorite Barbecue Sauce
6 ounces unsalted butter
3 – 8 oz. cans tomato sauce
1/3 cup Worcestershire sauce
1/2 cup brown sugar
1 1/2 teaspoons mustard powder
1/2 teaspoon garlic pepper
1/2 teaspoon onion pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 – 1/2 teaspoon cayenne
1 tablespoon apple cider vinegar
Juice of 1/2 lemon, strained
Melt the butter in a medium saucepan over medium heat. Add the tomato sauce, Worcestershire sauce and brown sugar.
Then add the seasonings.
Bring to a boil and simmer for 30 minutes or so over low heat, uncovered.
Add the vinegar and stir to combine. Simmer for one minute, then remove the pan from the heat and stir in the lemon juice.
It’s really good with grilled chicken or slow-cooked ribs, but it’s especially good with spicy, smoked brisket!