With all the barbeque sauces on the shelf at the store, you might wonder why anyone would bother to make their own. It’s because it costs less, tastes better, and it’s actually pretty simple to make.
My original recipe was to put all of the ingredients, including the ketchup, into the saucepan and bring it to a boil. The trouble with this method is that boiling ketchup is a hazard.
Nevertheless, you have to boil the spices for the flavors to bloom. The solution? Add the ketchup after you boil the mixture. It tastes the same and is much safer.
Into a Saucepan:
- ⅓ cup Sugar
- 3 tbsp Molasses
- ¼ cup Lemon Juice
- 1 tbsp Chili Powder
- ½ tbsp Garlic Powder
- ½ tbsp Onion Powder
- 1 tbsp Liquid Smoke (hickory or mesquite)
Bring to a boil. Remove from heat. Add 2 cups Ketchup and stir well. Pour into a clean container and store in the refrigerator.
This sauce goes great with burgers, ribs, pulled chicken or pork, Vienna sausages, smoked sausage, and hot dogs.