This is a sweet and spicy homemade barbecue sauce with just enough heat to linger in your mouth. I’ve been slathering this sauce on darn near everything in my kitchen for a few weeks now!
This barbecue sauce is tangy and sweet, it’s perfect on chicken, as a dipping sauce for potato wedges, with steak bites, and mixed into ranch dressing for a spicy kick. Best of all, not only can you pronounce all the ingredients, but you can whip it together in your own kitchen in less time than it would take to check out at the grocery store.
Barbecue sauce at the end of October? Yes, please! I have a fantastic new recipe to share tomorrow and you’ll want to have a jar of this sauce waiting in the refrigerator. Of course, even if you don’t believe me and you wait until tomorrow to see that recipe and then make the sauce, it will only take a few minutes to stir it together.
I’m told that this Sweet and Spicy Homemade Barbecue Sauce tastes just like Sweet Baby Ray’s barbecue sauce, but in all fairness to Sweet Baby Ray, I think this sauce blows the store-bought version away. I actually went and bought a bottle of the original sauce, just to compare the flavors. The store bought sauce was really tasty, but the flavors here are deeper and I prefer them. (Of course, I can’t think of many instances where a homemade version won’t trump store-bought!)
- 1 1/4 cups ketchup I'm partial to Heinz (or homemade if you have lots of tomatoes on hand!)
- 1 cup light brown sugar
- 1/4 cup molasses
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 2 1/2 teaspoons ground mustard
- 2 teaspoons hot Hungarian paprika or smoked paprika I've used both types.
- 1/2 teaspoon granulated garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: 1/2 teaspoon cayenne pepper
- Combine all ingredients in a medium size saucepan. Whisk until smooth and then bring to a boil over medium high heat. Reduce the heat and simmer for about 2 minutes, stirring occasionally. Let cool for a few minutes before transferring to an airtight container and refrigerating until needed. Enjoy!
We love love LOVE the spicy side of this sweet barbecue sauce. That said, I make it with the optional cayenne pepper. (For what it's worth, my non-spice lover adores this sauce as well.) However, if you are leery of the heat, taste the sauce before adding any cayenne and then add it very slowly, tasting as you go.
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