Smokin’ BBQ Sauce
Edward Bottone is a food and lifestyle journalist, a former chef and restaurateur, TV and radio presenter, and culinary educator.
This is not your ordinary BBQ sauce; it has a robust flavor profile that includes rich smokiness, and an irresistible sweetness. Liquid smoke provides an authentic BBQ aroma, replicating the unmistakable taste of slow and low outdoor grilling. Smoked paprika, a staple in Spanish cuisine, offers a subtle earthy spiciness, adding another dimension of smoke to the blend. Palm or brown sugar counterbalances the smoke for a caramel-like sweetness and depth that brings the whole sauce together. This homemade BBQ sauce recipe is one that you’ll want to have on hand for all of your grilling season needs, from barbecued ribs to pulled pork sandwiches and beyond.
Learn more about the differences between sugars in our Learning Guide.
Ingredients
- 177 ml (3/4 cup) cider vinegar
- 237 ml (1 cup) palm sugar or brown sugar
- 473 ml (2 cups) ketchup
- 59 ml (¼ cup) mustard
- 71 ml (1/3 cup) hoisin sauce
- 59 ml (¼ cup) molasses
- 5 ml (1 teaspoon) smoked paprika
- 2.5 ml (½ teaspoon) garlic powder, or more to taste
- 2.5 ml (½ teaspoon) liquid smoke, or more to taste
- 2.5 ml (½ teaspoon) smoked hot paprika, or more to taste
- Freshly ground black pepper, to taste
Preparation
- In a saucepan mix together the vinegar and sugar. Bring to a simmer and stir until dissolved. Add the ketchup, mustard, hoisin sauce, and molasses.
2. Season with smoked paprika, garlic powder, liquid smoke, smoked hot paprika, and salt and pepper. Simmer, stirring, for 5 minutes. Adjust seasoning to your liking. If too thick, thin with a little water. For a thicker sauce simmer a few minutes longer. Cool, cover, and refrigerate.
Edward Bottone
Edward Bottone is a food and lifestyle journalist based in Philadelphia, whose works have appeared in Philadelphia Magazine, The Bermudian, London Times Express, Islands Magazine, and the online magazine Table Matters where he was also Editor. He has also published academic papers on Tourism and Taste.
He is a former chef and restaurateur with establishments in Philadelphia and Bermuda, a TV and Radio presenter, and Assistant Professor teaching a range of courses, including Gastronomy and Culture, at Drexel University and Delaware Valley University. Reach him at curiouscook77@gmail.com
Courtesy photo
