BBQ Sauce. We all remember the first time we had that sweet, tangy, messy, and deliciously saucy business that made us love grilled meat that much more.
It didn’t matter if it was in the middle of a blizzard or on a blistering summer day, it gave us comfort. It warmed up our hearts and bellies. The sauce that makes left-over sandwiches that much better, the sauce you gladly lick off your fingers when there isn’t enough paper towel to clean the mess you’ve made.
Of course, there are too many brands and varieties readily available at the grocery store of your choosing, but we feel that BBQ Sauce is the best and most perfect sauce to make at home.
Not only can you make a nice big batch that you can preserve for future uses, this can also become the perfect braising medium in which to slow cook ribs, pork belly, chicken wings, and legs (and almost anything else you’d like to braise). And added benefit to making your BBQ sauce is you can make it without gluten, dairy, egg, nuts and oblige all the big allergy concerns.
- 1 cup ketchup
- 1 cup water
- 1/2 cup finely chopped onion
- 1/4 cup brown sugar
- 1/4 cup vinegar
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 3 drops Tobasco sauce
- Place some braising meat in a braising dish or sauce pot. Pork Belly, Pork Shoulder, Beef Ribs will all work well.
- Pour BBQ sauce as well as 1 cup of water over ribs.
- Braise with lid on at 275F until the meat is tender enough to cut with a fork (about 3.5 hours). It is important to skim the fat off the top while braising.
Note: If the BBQ sauce looks to runny or saucy remove lid and continue to cook until it reaches desired consistency.