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Chrissy's Homemade Stovetop BBQ Sauce

We all know it is so easy now days to just grab a jar or bottle of your favorite BBQ sauce at your local grocery store or web site. However I get a lot of enjoyment in making my own knowing there are no added sugars or preservatives. It is also heart warming hearing all your guests ask what sauce your using and telling them, "my own" so I decided to share one of my recipes for BBQ sauce for chicken or ribs.


3 Tablespoons Salted Butter or Olive Oil
1 Cup Chopped caramelized onion
1 Can Tomato Sauce
1 1/2 Cup Light Brown sugar
1/2 Cup Maple Syrup or Honey
1/4 Cup Apple Cider Vinegar
1 Lime Squeezed (juice only) 
1 Cup Worcestershire Sauce
1/8 Cup Hot Sauce
1 Tablespoon Minced or Roasted Garlic
1 Tablespoon Apple Sauce
1/2 Cranberry Sauce (optional) 
1 Cup Pineapple, Pomegranate, or Mango juice
2 pureed jalapenos or habanero's (optional) Seeds and all, no stems
2 Tablespoons Soy Sauce
1 Tablespoon Liquid Smoke (optional)
1 Tablespoon Dried or Spicy Brown Mustard
12 Oz. Dark Ale Beer
1 Tablespoon Fresh Chopped or Dried Parsley
2 Tablespoons Ground black Pepper
2 Stocks Finely Chopped or pureed Celery
1 Cup Water
1 Bay Leaf


Melt butter or add olive oil to pan and cook chopped onions until golden brown and translucent. Cook on Medium heat until caramelized. 

Add all the remaining ingredients stirring often and scraping the bottom of the pan so it does not stick, slow simmer for 30 minutes, then turn the heat up to a rapid boil then turn off and cool and store in a container in your fridge for 2-3 weeks or can and preserve in mason jars for up to 24 Months. If canning this recipe will make 4 half pint jars. 

Link to Canning and preserving directions included below from Ball / Kerr Mason Jars Web Page. 


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