Diana BBQ Sauce Recipe
Diana BBQ Sauce Recipe is a flavorful blend of sweet, tangy, and smoky ingredients including ketchup, tomato puree, molasses, and smoked paprika. This homemade sauce offers a rich depth of flavor with a hint of heat from cayenne pepper. Perfect for enhancing grilled meats or as a dipping sauce, it brings authentic barbecue taste with simple ingredients and easy preparation.
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Airtight jars or bottles for storage
Ingredients
- 1/4 cup apple cider vinegar
- 1 cup ketchup
- 1 cup canned tomato puree
- 3/4 cup white vinegar
- 1/4 cup water
- 1/4 cup brown sugar packed
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon turmeric
- 1/4 teaspoon liquid smoke for a smoky BBQ aroma
- 1/4 teaspoon cayenne pepper optional, for heat
- Salt to taste
- 1 cup granulated sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
Instructions
Mix The Basics
- Start by pouring ketchup, tomato puree, apple cider vinegar, white vinegar, water, brown sugar, and white sugar into a medium saucepan. Place it over medium heat and stir everything together until smooth.
Add The Bold Flavours
- Next, add both tablespoons of molasses, a splash of Worcestershire sauce, and a spoonful of Dijon mustard. Give it a good whisk. Let it start to bubble gently.
Spice It Up
- Now toss in the dry spices: smoked paprika, garlic powder, onion powder, turmeric, black pepper, a pinch of cayenne (if you want heat), and some salt. Mix well so the flavours blend nicely.
Bring The Smoke
- Time for the liquid smoke. Add about ¼ teaspoon to start, stir it in, then taste. Add a little more if you want a stronger smoky kick.
Let It Simmer
- Turn the heat down and let the sauce simmer uncovered for around 20 to 25 minutes. Stir it now and then to keep it from sticking. It’ll thicken up a bit as it cooks.
Cool And Keep
- Once done, take it off the heat and let it cool down a little. Pour it into a clean jar or bottle, seal it up, and store it in the fridge. It’ll keep well for up to two weeks.