A good barbecue sauce is comprised of a variety of the same six components. The key is to discover what style you enjoy most, and don’t be afraid to experiment. Oh, and taste often during the preparation process to adjust if so desired.
Something sweet. This can be honey, cola, molasses, preserves, brown sugar, or syrup. This caramelizes as you cook, brining those smoky, sugary flavors.
Something tangy. Think vinegar, mustard, or citrus. This is what brings the zing to your sauce.
Something spicy. This provides your heat: a hot sauce is a great choice. A good rule of thumb is to use about 1/2 teaspoon for every cup of sauce you’re making.
Something liquid. It can be beer, water, chicken soda, stock or wine. Start with about 1/2 a cup and see what happens.
Something Tomato. You’ll most likely use ketchup, but you can also use tomato paste.
The spice combination. This can depend on your liking and taste and can include anything from onion powder to garlic powder to chili powder to allspice to cayenne pepper to mustard powder to liquid smoke to cumin to Worcestershire sauce and more. Start with a teaspoon of salt, and keep tasting as you experiment with your desired spices.
Neely's Barbecue Sauce
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons brown sugar
5 tablespoons sugar
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour, 15 minutes.
Recipe and information courtesy of the Neelys