Barbecue sauce is a classic American condiment that can be slathered on meats or served as a dipping sauce. It typically has a tomato base that can be spiced up or sweetened. Barbecue sauce can be found in bottles at the grocery store or in packages at fast food restaurants, but it's also easy to whip up your own customized batch at home.
Southern
Southern-style barbecue sauce is one of the most commonly served types of sauce and what many people may consider classic. This basic barbecue sauce consists of a tomato base with added sweetness from molasses. Saute chopped onions and garlic in two tablespoons of oil until they're softened (or use dried onion and garlic powders) to give the sauce a flavorful base. Add a small can (about six ounces) of tomato paste and a large can (28 ounces) of tomato sauce to the onions and garlic. Stir in one to four cups of molasses. You can also use one cup of ketchup in place of the tomato paste and sauce for an extra sweet sauce. Stir the barbecue sauce and add in one to two cups of water if it's too thick. Heat the sauce on the stove over low heat for about two hours.
Northern
Northern-style barbecue sauce is much tangier than the sweet, Southern variety. It has a tomato base but gets the majority of its flavor from vinegar instead of molasses, making it a good choice for those who don't like sweet sauce. Saute chopped onions and garlic in oil, then stir in one cup of ketchup and one to two cups of vinegar (such as apple cider or balsamic). Taste the sauce and add three tablespoons of brown sugar if it's too tangy for your liking. Simmer the sauce over low heat for two hours or until it's thick and smooth. Season it with salt and pepper. If you want to further enhance the flavor, add another splash of vinegar.
Storage
You can make large batches of barbecue sauce ahead of time and store them so you'll always have a homemade batch on hand without spending hours at the stove. After you make a batch of barbecue sauce, allow it to cool to room temperature before storing. If it's too hot, it won't store properly because it will have excess moisture from the steam. Once the sauce is cool, transfer it to an airtight storage container. If you keep it in the refrigerator, use it within one week for the best results. You can also freeze the sauce by pouring it into a freezer bag and laying it flat in the freezer. The flat position will freeze it into a thin sheet that will save space and be more likely to thaw evenly. Thaw frozen barbecue sauce in the refrigerator, then whisk before using. Use it cold or warm it through in a saucepan over low heat.
Application
Homemade BBQ sauce can be served as a condiment or dipping sauce. If you want to brush it onto meat to serve as a glaze, wait until the meat is mostly cooked through (about 10 to 15 minutes shy of being done) before brushing the meat with a thin layer of sauce. If you douse the meat with sauce too soon, the sauce could burn before the meat finishes cooking.
Tags: barbecue sauce, onions garlic, over heat, tomato base, barbecue sauce, barbecue sauce, chopped onions
