What better way to celebrate a 3 day and Holiday weekend then with a barbeque. Although we’re missing my favorite part–the grill–I am able to make a killer substitute using our crockpot and making homemade barbecue sauce. I can’t even imagine how good this recipe would taste if we actually had a grill to cook it on. What can you do though–when life gives you lemons. This was the first time I have ever made homemade barbecue sauce. Not only is it super simple, it is super delicious…and the best part? It only takes 5 minutes of cooking time to bring the barbecue sauce together! I won’t ever go back to the bottled kind. Who knew it was so simple? This recipe also makes about 4 cups of sauce that can last in the refrigerator for up to a month if stored in an airtight container. Next summer I plan stock up on the homemade sauce to enjoy for weeks on end.
This barbecue sauce tastes like the sauces that are provided at authentic barbecue places. It’s not nearly as thick as the sugary commercial version, so if that’s what you are looking for, this sauce is unfortunately not it. I will say though, that this barbecue sauce has much more depth than the commercial kind. It’s sweet and tart at the same time (from the brown sugar and vinegar) with a little heat thrown in (from the dry mustard, ginger, and chili pepper). We were pleasantly surprised with how delicious the sauce came out and Matt is already asking for me to make ribs to try it on next.
I was inspired to make my own barbecue sauce because the more I learn about the production of food in our country, the more conscious I am about what we are putting into our bodies. I am really trying my best to become an informed cook to protect the things my husband and I are consuming. So many products have ingredients that you–1. don’t know you’re eating or 2. loads of artificial preservatives and additives. It gives me piece of mind to know exactly what kind of products we are consuming on a daily basis. It is also a bonus because it is good for our bodies too. I would say the only packaged food we eat on a regular basis is 90 second rice and that’s the way I intend to keep it for the rest of our lives. I splurge on a bag of chips probably every three months (but even those are typically organic) and in moderation. I really believe that your body does reflect the fuel that you put in it and you can’t expect to feel well if you aren’t doing your part to treat your body well. That is why I enjoy creating recipes like my crockpot chicken because it allows us to always have a healthy protein on hand and sets us up to make delicious meals with very low effort.
Makes about 4 cups of sauce
- 1 1/2 cups of ketchup
- 1 cup red wine vinegar (cider vinegar can be substituted if necessary)
- 1/4 cup Worcestershire sauce
- 1/2 cup Reduced sodium soy sauce
- 1 cup packed brown sugar
- 2 tbs. dry mustard
- 3 tbs. chili powder
- 1 tsp. ground ginger
- 2 tbs. honey
- Pinch of cayenne pepper and/or red pepper flakes
- 2 garlic cloves, minced
- 2 tbs. canola oil
- Juice from half a lemon
- Combine above ingredients into a medium saucepan and bring to a simmer over medium heat
- Once mixture comes up to a simmer, set kitchen timer to 5 minutes and stir mixture often to prevent scorching
- Once 5 minutes have elapsed serve immediately or store in an air tight container for up to 1 month
I hope you enjoy the Holiday weekend:) Matt’s birthday is just around the corner, so I’ll probably spend much of this weekend studying and brainstorming what menu I should make for his birthday dinner.