Montgomery Inn BBQ Sauce Recipe
Montgomery Inn BBQ Sauce Recipe is a thick, tangy, and flavorful sauce made using ketchup, vinegar, onions, garlic, and a mix of spices. It brings a delicious balance of sweet, smoky, and mildly spicy flavors. Easy to prepare and great for ribs, chicken, or pulled pork, this homemade sauce is a satisfying addition to any meal and delivers a taste that stands out every time.
Equipment
- Large saucepan or stockpot
- Wooden spoon or spatula
- Blender or immersion blender
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 bottle 24 oz ketchup
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup granulated sugar
- 1 head of garlic peeled
- 7 medium onions quartered
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 2 tablespoons Worcestershire sauce
- ½ teaspoon ground cinnamon
- 7½ teaspoons chili powder
- ½ teaspoon garlic salt
- ½ cup tarragon vinegar
Instructions
Prep the Veggies
- Peel the garlic cloves and cut the onions into quarters. Set them aside.
Make the Base
- Grab a large pot or saucepan. Pour in the ketchup, water, apple cider vinegar, tarragon vinegar, sugar, Worcestershire sauce, smoked paprika, red pepper flakes, ground cinnamon, chili powder, and garlic salt. Give it a good stir to mix everything together.
Add Garlic & Onions
- Toss in the peeled garlic and quartered onions you prepped earlier.
Cook Low & Slow
- Place the pot over medium heat and bring it to a gentle simmer. Once it starts bubbling lightly, lower the heat and let it cook uncovered for about an hour. Stir it now and then. This slow cook will help all the flavours come together and soften the garlic and onions.
Blend It Smooth
- When everything’s nice and tender, take the pot off the heat. Carefully blend the sauce until it’s smooth either using a regular blender or an immersion blender right in the pot. If it’s too hot, give it a few minutes to cool before blending.
Thicken (If You Want)
- Want it thicker? Put the blended sauce back on the stove and simmer it for another 10 to 15 minutes, uncovered, until it reaches the consistency you like.
Cool & Store
- Let the sauce cool down completely. Then pour it into jars or containers with tight lids. Keep it in the fridge and use it within two weeks or freeze it if you want it to last longer.