Chicken & Ribs BBQ Sauce
This Chicken & Ribs BBQ Sauce offers a rich blend of smoky, sweet, and tangy flavors. Brown sugar and molasses provide deep sweetness, balanced by mustard and apple cider vinegar’s tang. Liquid smoke adds a bold finish. Thick and smooth, it enhances grilled meats, creating a delicious, caramelised glaze that brings bold homemade taste to every bite.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Knife and cutting board
- Airtight container or glass jar for storage
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 5 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/3 cup yellow mustard
- 3 teaspoons liquid smoke
- 1/4 cup molasses
- 2 cups ketchup
- 1 cup packed brown sugar
- 1/4 cup apple cider vinegar
- Salt and freshly ground black pepper to taste
Instructions
Cook The Onion And Garlic
- Heat a bit of vegetable oil in a medium saucepan over medium heat. Toss in the chopped onion and cook for about 4 to 5 minutes, until it softens and turns translucent. Add the minced garlic and cook for another minute, stirring so it doesn’t burn.
Add The Spices
- Sprinkle in the chili powder and smoked paprika. Stir everything around for about 30 seconds to bring out the flavours.
Mix In The Flavor Boosters
- Add the mustard, liquid smoke, and molasses. Stir until everything’s well combined.
Build The Sauce
- Pour in the ketchup, brown sugar, and apple cider vinegar. Give it a good stir to make sure the sugar fully dissolves.
Season And Simmer
- Season with salt and freshly cracked black pepper to your taste. Bring the sauce to a gentle simmer, then lower the heat and let it cook uncovered for around 20 minutes. Stir it now and then it’ll thicken up a bit as it simmers.
Blend It (If You Want)
- If you prefer a smooth sauce, you can blend it once it’s cooled slightly either with an immersion blender right in the pot or in a regular blender.
Cool Down And Store
- Let the sauce cool to room temperature. Then pour it into a clean jar or container with a lid.
Notes
I swear by the liquid smoke it gives an authentic smokiness without needing a grill or smoker. If you’re health conscious, you can skip oil, onion, and fresh garlic and use garlic/onion powders instead, though I still prefer the richer aroma of the original.
Also, letting it rest for a day transforms the flavour completely don’t skip that step!