Smoky, sweet, tangy, and a little bit spicy.
Not your average BBQ sauce, but it’s damn good and sure to impress everyone at your next cookout.
Let me just start by saying that BBQ sauce is not my go-to condiment. I just don’t get the hype. However, my S.O. loves a good BBQ burger with onion straws, so I decided to make my own homemade version.
You’ll love this recipe because it’s…
- a little spicy
- easy to make
- not your average BBQ sauce
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Basic barbecue sauce ingredients
- Tomato: For this recipe, I used Ketchup, but a mixture of tomato sauce and tomato paste will work, too.
- Acidity: Typically vinegar. However, since my BBQ sauce base is made with ketchup, and pomegranate juice has a tartness to it, I omitted any additional vinegar.
- Sweeteners: A mixture of molasses and brown sugar is popular, but maple syrup and honey work great.
- Worchestershire sauce: I use soy sauce if I’m ever out of Worcestershire sauce, but this flavoring adds to the smokiness.
- Seasonings: My favorite seasoning is smoked paprika and depending on the region, mustard is welcome.
- Smoke: Liquid smoke gives it that much needed smokey flavor.
Ways to use this homemade BBQ sauce
There are a thousand ways to use this sauce, but here are a few in my recipe rotation.
- Pulled pork sandwiches
- Baby back ribs
- Dipping sauce for chicken nuggets
How to make this homemade BBQ sauce
Honestly, it’s really simple. First, saute the jalapenos until they are soft, then add in the garlic and seasonings. Let the mixture cook for about one minute, until it’s fragrant.
Afterward, dump in the last of the ingredients, and stir to combine. Bring the BBQ sauce up to a boil, then let it simmer over low heat to thicken. Once the mixture cools, blend with a standard or an immersion blender until it’s smooth.
- 2 cups Ketchup
- 1/2 cup pomegranate juice
- 1/3 cup brown sugar, packed (plus more for sweeter sauce)
- 1/4 c. molasses
- 1/4 c. maple bourbon (optional)
- 1 - 2 large jalapenos, (de-seeded and de-stemmed)
- 3 - 4 cloves garlic grated
- 1 tablespoon Worchestershire
- 2 teaspoons liquid smoke (plus more if needed)
- 2 teaspoons smoked paprika
- A large pinch of freshly cracked black pepper
- 2 tablespoons cooking oil
- Heat and oil a small saucepan over medium heat. Begin by sauteing the jalapenos until soft; then, add the garlic, smoked paprika, and pepper. Cook until fragrant-- about one minute.
- Next, add in ketchup, pomegranate juice, bourbon, Worcestershire, liquid smoke, brown sugar, and molasses. Stirring to combine while scraping the bottom with a spatula to ensure the seasonings, jalapenos, and garlic isn't stuck to the bottom of the pan.
- Let the barbecue sauce come up to a slight boil, then turn the heat down to a simmer over low heat. Leave uncovered, stirring occasionally, until the sauce begins to thicken-- about 15 minutes.
- OPTIONAL: Allow the sauce to cool, then blend with an immersion blender or standard blender until the consistency of the barbecue sauce is smooth.
- Refrigerate for up to one week.
- In place of ketchup, you could use one (15 ounce) can of tomato sauce and a 1/4 c. of tomato paste.
- I used a locally distilled maple-flavored bourbon, but Jim Beam also makes a maple bourbon. -OR- use your favorite bourbon/whiskey and add a tablespoon or more of pure maple syrup.
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Nutrition Information:Yield: 18 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 79Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 246mgCarbohydrates: 15gFiber: 0gSugar: 13gProtein: 0g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.