Jamie BBQ Sauce Recipe
Jamie BBQ Sauce Recipe is a bold, homemade blend of smoky, sweet, and tangy flavors. Made with ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and spices, it’s simmered into a rich, glossy sauce. Perfect for glazing ribs, brushing on chicken, or serving as a dip, it adds classic barbecue depth and delicious balance.
Equipment
- Large saucepan or deep skillet
- Wooden spoon
- Fine mesh sieve or strainer
- Blender or immersion blender
- Measuring cups and spoons
- Knife and chopping board
Ingredients
- 1 medium onion peeled and roughly chopped
- 10 cloves garlic peeled
- 2 red chillies seeds removed if you prefer less heat
- 2 tablespoons olive oil
- 10 sprigs fresh thyme or lemon thyme if available
- 10 sprigs fresh rosemary
- ½ bunch fresh coriander about 15 g
- 6 tablespoons balsamic vinegar
- 10 bay leaves
- 1 teaspoon cumin seeds
- 200 g about 1 cup soft brown sugar
- 2 tablespoons fennel seeds
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons smoked paprika
- 6 whole cloves
- Zest and juice of 2 oranges
- 200 ml tomato ketchup
- 200 ml apple juice
- 2 teaspoons chili powder
- 2 teaspoons English mustard
- 2 tablespoons Worcestershire sauce
Instructions
Start The Base
- Warm the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and red chillies. Cook for about 5 minutes, stirring now and then, until they soften and smell fragrant.
Add The Herbs And Spices
- Toss in the thyme, rosemary, coriander, bay leaves, cumin seeds, fennel seeds, smoked paprika, and cloves. Stir for a couple of minutes so the spices toast gently and release their aroma.
Build The Flavour
- Add the brown sugar, English mustard, Worcestershire sauce, orange zest and juice, and balsamic vinegar. Stir until the sugar melts and everything starts to come together.
Pour In The Liquids
- Next, add the tomato ketchup and apple juice. Season with sea salt, black pepper, and a touch of chili powder. Give it a good stir so everything blends evenly.
Let It Simmer
- Bring the sauce to a gentle boil, then turn the heat down low. Leave it to simmer uncovered for about 30–35 minutes, stirring every so often, until it thickens and deepens in colour.
Blend And Finish
- Take the pot off the heat. Remove the bay leaves and any herb stems, then blend the sauce until smooth. For a super silky finish, strain it through a fine sieve. Let it cool before bottling or serving.