Everybody needs a good barbecue sauce in their pantry. It’s easy to say, but that can be as hard to find as the perfect pair of jeans.
Barbecue sauces on store shelves tend to be sickeningly sweet, anemically flavoured, glorified ketchup. Homemade barbecue sauce is almost inevitably better than what you can buy, but is often close to the last thing you want to be making right before grilling or barbecuing extravaganzas.
What you need is that great jar or bottle of something extraordinary that is ready to go whenever you feel the undeniable urge to slather barbecue sauce on something. Boy. Do I have the solution for you or what?*
*The answer is that I do indeed have the solution for you, but I was raised in Northern Michigan and that’s just how we talk. You are now able to book your fudgie vacation with a calm mind.
(Oh, er, Fudgies are tourists in Northern Michigan so named for their frequenting of the local fudge shops.
NOW you can go cross the Big Mac. As in the Mackinac Bridge?
Never mind. You shouldn’t go.
You should just stay here and make barbecue sauce. Michiganders. We’re an enigma.)
I received a jar of barbecue sauce from my friend, Melissa, as part of the Pay It Forward homemade gift exchange. We popped open the jar and dipped our pinkies in for a taste.
Then we dunked in our index fingers. Then we grabbed spoons.
It was good. Really, really good.
As I set about making my batch I made a few changes based on both a lack of certain ingredients and an exhausted food budget. It turned out so well that I kept the changes even when the budget and pantry were both refreshed.
Let me tell you about this sauce. The first thing that will hit you when you taste it is the spicy smokiness followed by a vinegar tang with garlic and onion.
It is tomato based, but that is balanced, almost equally, by the presence of smooth, pungent Dijon mustard. It is a hybrid, really, of the best of Kansas City and South Carolina styles.
It is smooth and thick, brushable, spreadable, spoonable. In short, it’s great stuff.
This is easily my favorite barbecue sauce right now for everything from dunking fried chicken to dolloping on hamburgers to brushing on chicken at the tail end of grilling.
…And bonus on bonus? You can can this!
Make a big old batch, jar it up and process it using your choice of boiling water bath or pressure canning. No desire to can? No problem.*
Just put it in the clean jars, put the lids on tight and shove it into your refrigerator for up to a month. You could even freeze it for up to six months if you really wanted to do so.
In my book, though, canning it and stashing it on my shelves next to my Candied Jalapenos is just this side of Nirvana.
*No problem, for now. You will be assimilated. The desire to can is strong in you. (Jedi hand wave) I sense this.
All this boils down to just one crucial point. Make the sauce.
Seriously.
Make. This. Sauce.
If not today, then very, very soon. Memorial Day and grilling season are upon us.
You will be a rock star when you serve this. Also? People will tell you you’re beautiful.
You may get marriage proposals. Or book proposals.
Or whatever. Just make it. Okay?
Spicy Smoky Barbecue Sauce
Rate RecipeIngredients
- 3 yellow onions chopped
- 8-10 cloves garlic minced
- 1/2 cup canola or vegetable oil
- 2 cups tomato paste
- 2 cups Dijon mustard
- 1 1/2 cups apple cider vinegar
- 2 cups molasses
- 1 cup raw or brown sugar
- 1 1/2 cups hoisin sauce
- 1 cup Worcestershire sauce
- 3/4 cup low-sodium soy sauce
- 4 tablespoons ground New Mexican chili powder this is simply ground New Mexico Chiles. *See notes for help finding it.
- 2 tablespoons ground cumin
- 1 tablespoon crushed red pepper flakes
Instructions
- Add the oil, onions and garlic to a heavy-bottomed stockpot (to help prevent scorching) over medium low heat.
- Cook for 10-15 minutes, stirring frequently, until the onions are softened and mostly translucent. Do not brown the onions and garlic.
- Stir in the remaining ingredients.
- Bring to a simmer (gently bubbling state) and cook, uncovered, over low heat for 30 minutes.
- Remove the pan from the heat and let cool slightly before blending until smooth, using either a stick (immersion) blender or a standard blender.
- You can either split into 1-cup portions to freeze, transfer to a jar with a tight fitting lid for refrigerator storage, or proceed on to canning the sauce...
To Boiling Water Bath Can the Sauce for Shelf Storage:
- Fill sterile canning jars to within 1/4-inch of the top.
- Wipe the rims with a paper towel dipped in vinegar.
- Lay clean, new lids on the jars and screw on the rings to finger-tip tightness.
- Place in a canner with water to cover the lids by 2-inches.
- Bring to a boil, with the lid in place, and boil for 30 minutes for pint jars and 40 minutes for quarts.
- Turn off the heat and let the jars rest in the water for 5 minutes before carefully transferring jars to a cooling rack to rest for 24 hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
To Pressure Can the Sauce for Shelf Storage:
- Fill sterile canning jars to within 1-inch of the top.
- Wipe rims with a paper towel dipped in vinegar.
- Place lids on jars and screw on rings to finger-tip tightness.
- Place in a pressure canner according to your manufacturer's instructions.
- Process at 10 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
- Allow the pressure canner to come back to atmosphere naturally. (Do not cool canner by pouring water over it.)
- Transfer the jars to a cooling rack to rest for 24 hour hours.
- Remove rings, wipe jars, label and store in a cool, dry place for up to a year.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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New Mexico Chile Pepper, 1.9-Ounce Jars (Pack of 6)
New Mexican Chili Ground, 16-Ounce Jars (Pack of 3)
Reader's Thoughts...
Terri Rowe says
Fantastic! This is my go to recipe.
Rebecca says
Thanks so much for taking the time to rate the recipe and let me know you love it, Terri!
Lance says
Five stars is all I can give, but this is my favorite recipe ever. I use this sauce all of the time, even though I am not precise in measurements. I freeze it in small ziploc bags, and just started canning it last year. This works really good with a scratch made cajun seasoning to make awesome country ribs. There are never any left within five minutes of coming out of the oven. Thank you very much for sharing, I am glad I came across this site and recipe.
Rebecca says
You’re so welcome, Lance! thank you for taking the time to rate the recipe and let me know you love it!!!
Lance says
Absolutely. This was the first time that I reviewed any recipes, because this was the first sauce that I made. It works good for all sorts of barbecue, and people have used it for dipping fries. After water boil canning, it tends to get a little thick after a while, but still sealed and usable. For others that have asked, I make it as a triple batch of this recipe at one time. I usually get about 12 pints, and 8 ziploc quart bags from that much sauce.
Amanda says
To answer previous questions, the recipe makes 7-8 pints. Perfect amount for hot water bath canner!
Amanda says
Super yummy sauce! I just made it for my second time. I gave it four stars only because of how many packaged other sauces it requires. It adds up, and I am canning to save on my food budget. To help with this, I made the recipe as is but also added 1/2 gallon homemade applesauce (which I accidentally burned so I got the smoky flavor covered.) Simply added a little extra seasoning and soy sauce. Bam! Canning now… So as much as I don’t like it when people review a recipe that they changed completely, this is a good way to use a recipe for a great sauce and get more bang for your buck.
Amanda says
Hi,
This sounds delicious, but I do have a question. The recipe says “32 servings”, but what is the measurement of a serving? There is nowhere here that lists how much this recipe makes. Also, several others have asked in the comments, but no one has replied.
It would be helpful to have this clarified.
Thank you!
Rebecca says
I’m sorry, Amanda. I no longer have the notes on this recipe that told me what the yield was to break it down for you.
Brandon Davison says
Followed the recipe exactly but felt the flavor of the dijon was overpowering.
Rebecca says
Hi Brandon- If you dislike the level of Dijon, you can add the sauce back to the pan and double everything else. Of course, you’ll end up with a majestic amount of barbecue sauce, but it’ll adjust it if you’re not a fan. 🙂
Gayle C Ehrenman says
How many jars of sauce does this make in a batch?
Tanu says
Hi!
All these ingredients like the Dijon mustard, hoisin sauce and Worcestershire sauce( since they will be the commercially manufactured bottles, I hope they don’t interfere with the preservation by canning process?
For how long can be the sauce preserved by water canning ?
Rebecca says
Hi Tanu- These commercially manufactured items are considered safe additions. Because I am prone to using an abundance of caution, my preference is for pressure canning this sauce which is like killing a fly with a sledgehammer, but makes me feel secure. If you follow those directions, the sauce is plenty safe for a year on a shelf at a stable temperature.
Sara says
The recipe looks fantastic, I’m eager to try it! Quick question – could you please tell me approximately how many pints it makes, so I’m sure to have enough jars and lids on hand? Thanks so much.
Carlos says
Hi . Why you need to freeze the sauce?
Rebecca says
Hi Carlos- You don’t actually need to freeze it, that is just one of the storage options. If you choose not to can it, you’ll want to use it all up pretty quickly or freeze it, though.
Stephanie says
Well. I was so excited to make this recipe…until I got going of course 🙂 I halfed the recipe. I realized I was out of Worchestershire sauce (criminal offense in my house) and only had one can of tomato paste…grrr…I forged ahead. I made my own chili powder from some guajillos I had languishing around and the house and put it all together. My my the house smells AMAZING! I ended up putting a little HP sauce in instead of the Worch and I may put in some more of the chili powder and perhaps a little liquid smoke but this recipe is a keeper and will be going into my summer rotation. Thanks so much!!
Lorrie says
I had some barbecue sauce at home but not the flavor I wanted for my meatloaf, thank you for sharing this recipe it was well worth the effort. I did add a shake of liquid smoke. I’m look forward to hearing my husbands response & trying it on other dishes.
Rebecca says
Thanks for letting me know, Lorrie! I’m so glad you like it! I look forward to hearing what your husband thinks, too!
Scratch Cook says
Your Spicy Smoky BBQ Sauce sounds great, but there’s one thing wrong with your instructions. You say to sterilize the canning jars. That’s what my mom always said, too. But according to the USDA and the National Center for Home Food Preservation, the jars only have to be washed and clean. The canning process sterilizes both the food and the jars at the same time.
Rebecca says
There’s nothing ‘wrong’ with the suggestion to sterilize the jars even if it isn’t the current recommendation. Had I said to smear muck in them, I’d say it would be wrong, but an abundance of caution is just that. 😀
Duane Siskey says
With hot jars and lids, you have a better chance if the jars sealing. It’s all about heat expansion and creating a vacuum through cooling.
Kali says
Hi there! I want to make this BBQ sauce but I don’t enjoy spicy foods. Which ingredient(s) can I leave out to make it a low-end on the spicy chart BBQ sauce? Or maybe just less of something?
Thanks!
Rebecca says
Because this one relies so much on the chiles both for texture and for flavour, you may want to try a different barbecue sauce. Have you considered this one? It’s a lot more adjustable for heat!
Tim says
Rebecca,
Nice BBQ sauce recipe!!!!! This is very similar to one I use. Molasses I think is the key ingredient.
Two things:
1. I really like chopped onions in the sauce because they add texture.
2. To make it a little more smokey, liquid smoke could be added.
I mainly use this sauce on ribs that I cook in a smoker.
What type of meat do you put the sauce on?
Tim
Kevin @BBQ Smoker Site says
You had me at hoisin sauce, cumin, and red pepper flakes! With so many really poor BBQ Sauces on the market, it’s always nice to have a new, fresh recipe to put in the file! Thanks!
foodwanderings says
Ooh nice. I made recently a BBQ sauce for pulled beef but your version looks very attractive as well. Must try!
Ranee @ Arabian Knits says
What would you use instead of hoisin sauce? That is the ingredient that would require me going to the store again.
Rebecca says
Paula- It IS dark and bricky. It’s nice and thick. I do so recommend it. (I like the molasses in here a lot…)
Ranee- I have not tested this, but I found this Hoisin sauce substitute online. It looks pretty good! Homemade Hoisin Sauce
4 tablespoons soy sauce
2 tablespoons black bean paste or peanut butter
1 tablespoon honey or molasses
2 teaspoons white wine vinegar
1/8 teaspoon garlic powder
2 teaspoons sesame oil
20 drops hot sauce
1/8 teaspoon black pepper
Combine all ingredients together.
Source(s):
recipelink.com
Wesley says
I am looking for a BBQ sauce and this sounds perfect but I need it to be really low in sodium. I know I can sub the tomato paste with a no salt added option but I am not sure about the hoisin, worchesterhire an the soy sauce…even reduced sodium sauce is high in sodium. Any help with this?
Rebecca says
Wesley, I am at a bit of a loss, honestly… Salt helps preserve canned goods and I’m not at all experienced with low sodium canning! I think your best bet might be to contact your local cooperative extension and let them know what you’re looking for. If you want to try something in the meantime, I’d say experiment with your flavours and then freeze it in small amounts thereby eliminating the concern over salt’s preservative properties. Let me know what you end up coming up with, would you?
Violet says
You don’t need any salt if you’re pressure canning the BBQ sauce. That’s one of the joys of PC’ing things!
Paula says
That looks divine! So dark and rich in color! I’ve been meaning to try it, now I’m convinced. P~