I started making barbecue sauce a couple of years ago when I ran out of storebought and didn’t feel like going to the store to get more. How hard could it be? So, I’ve been working on this sauce and this is just the way we like it. I think you might like it, too. It’s sweet from brown sugar, honey, and molasses, and it’s sour from red wine and apple cider vinegar, and it’s hot from several types of chili. I’m going to put this on our Nesco Baby Back Ribs, but it’s also great on Bacon Wrapped Stuffed Chicken, or anything else you want a sweet and sour hot barbecue sauce.
When you make this, you will want to taste for seasoning as you go along. If you don’t like spicy, then don’t add the spicy ingredients. If you do like spicy, have at it. I made this pretty spicy, but you could make it hotter if you wish.
Some of the ingredients you can find at Penzey’s spices:
Let’s Make Boswell Barbecue Sauce
- 1 cup ketchup
- 2 tablespoon molasses
- 1 cup brown sugar
- 1 tablespoon honey
- 4 tablespoon red wine vinegar
- 1/2 cup apple cider vinegar
- 1 teaspoon dehydrated onion
- 1/2 teaspoon bell pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon paprika
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/4 teaspoon liquid smoke
- 1 tablespoon white pepper
- 1/2 teaspoon crushed jalapeno
- 1 teaspoon Chipotle
- 1/2 teaspoon cayenne
- 1 teaspoon Aleppo pepper
- If you trust my judgment, you can put everything in a saucepan at once. If you want to play with it, put everything up to the crushed jalapeno, and taste after adding each ingredient. When it is to your liking, bring to a simmer on low heat and simmer for about 10 minutes. Let the sauce cool to room temperature, then store, covered, in the refrigerator.