Y’ll (I feel like y’ll is totally necessary since we are talking bbq…you have been warned). I’ve lived in one of the BBQ capitals of the country (what up Kansas City?!) and traveled to some of the others, but y’ll, nothing even begins to compare to my Mom’s sauce. It is the bees knees y’ll (are you sick of me saying y’ll, y’ll?) And better yet, it is made in one pan. Like the one-pot spaghetti….except this is one pot sauce. Obvi. And just like that the dilemma of what to make for this weekend’s bbq has been solved. Happy Friday (y’ll)!
Homemade BBQ Sauce
Makes about 2 cups
1 tablespoon of olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 teaspoon red pepper flakes
3 tablespoons of brown sugar
2 cups of ketchup
1/3 cup worcestershire sauce
1/3 cup apple cider vinegar
1 tablespoon of molasses
1/4 teaspoon of pepper
A dash of salt
*Occasionally I will also add in a few tablespoons of orange juice
In a large skillet, heat the oil over medium heat. Toss in the onions and garlic and saute for 10 minutes, or until they begin to wilt.
Add in the remaining ingredients and turn the burner down to low.
The sauce will be ready in 10 minutes, or if you wish, you can continue to simmer it for several hours. When it is done, it will be very thick and dark brown (like the picture below).
To make bbq chicken– Prepare your meat with a little salt and pepper and begin to bake it at 350 degrees in a shallow glass pan. When it is about half way done, pull the pan out and baste the chicken with some of the sauce, making sure to completely cover all sides of the meat. Continue baking until the chicken is cooked through. Spread more sauce on top and serve any remaining bbq sauce on the side. The bbq chicken pairs nicely with homemade potato or macaroni salad.
To make bbq ribs– Season 2 slabs of ribs with salt and pepper. Tightly seal in foil and place on a baking sheet. Cook at 400 degrees for 1 1/2 hours. Unseal the foil and cover the ribs with sauce. Broil on high for 3-4 minutes. The super juicy ribs will fall right off the bone! I love to serve this with coleslaw and cornbread, or charred corn salad.
Store any remaining sauce in an airtight container in the fridge.