Barbecue Sauce

Barbecue Sauce


1 large yellow onion, chopped
4 cloves garlic, minced
1 tablespoon grapeseed or other neutral oil
1 cup tomato paste
1 cup Dijon mustard
3/4 cup apple cider vinegar
3/4 cup honey
3/4 cup hoisin sauce
1/2 cup Worcestershire sauce
1/2 cup low-sodium soy sauce
2 tablespoons New Mexican chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes


In a large saucepan on medium low heat, saute the onions and garlic in the oil for 8 to 10 minutes, until the onions are translucent but *not* browned. Add the rest of the ingredients. Simmer uncovered on low heat for 30 minutes.

Remove from heat and let cool slightly, then strain through a fine mesh sieve, pushing down on the solids to get all the juices through. This can take a while.

Use immediately, refrigerate in an airtight jar for a month or so, or freeze in cup portions for a few months.


I have barbecue sauce issues. I think 90 percent of sauces I’ve ever tasted are too sweet and so avoid eating much American barbecue.  This sauce, however, is an adapted-over-time early recipe of mine and definitely focuses more on the tangy and spicy elements.  And we love it.


9 thoughts on “Barbecue Sauce

  1. This sounds great Melissa. You know I'm a wimp when it comes to heat, so I would make this is tame it a bit, lol. That's what I love about sharing recipes, you take it and you make it your own. I'm so trying this. Oh…one last thing, I love Ina. The woman knows her stuff.


  2. I've been lucky enough to have this barbecue sauce actually made BY Melissa and I loved it so much I've made it myself twice since finishing off the jar from her. Do make this soon if you haven't yet!


  3. Pingback: Oven Roasted Ribs with Barbecue Sauce | Hunt, Cook, Eat

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