Ever have BBQ sauce in your house disappear from the bottle and there’s no one willing to fess up? :). In our house, this happens quite often. But, I have a fabulous solution for the continually empty bottle… make it yourself. I’ve been known to quadruple this batch in order to have a stash in the refrigerator.
My Handsome gave me the inspiration to this title as the last time I made this he said this BBQ sauce tasted “Robust”. Isn’t that good?! The BBQ sauce is sweet, tangy, smokey, spicy and in the end it leaves heat on the tongue.
Robust BBQ Sauce
1 c. brown sugar
1/2 c. vinegar
1/2 c. ketchup
1/2 c. tomato sauce
2 Tbsp. molasses
1 Tbsp. cornstarch
1 tsp. salt
1 tsp. hickory smoke
1 tsp. Worcestershire sauce
1/4 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp. smoked paprika
1/8 tsp. chipotle powder
1/8 t. cumin
In a medium sized saucepan, add all the ingredients.
Whisk the ingredients well. You want to incorporate the cornstarch. Do not turn on the heat until all the cornstarch lumps are gone.
When thoroughly mixed together, turn heat onto medium heat. Whisk and watch closely as the sauce starts thickening. When it has thickened and is bubbling, turn heat to low simmer. Let the BBQ sauce simmer for 15 minutes to let the spices enhance the flavor. Periodically, stir the BBQ sauce to make sure the sauce on the bottom doesn’t stick and give off a burnt flavor. Turn off the stove and remove the sauce pan from the heat. Let the BBQ sauce cool in the pan.
Once the BBQ sauce has cooled, place it in a sterilized jar with a matching lid (even an pre-used store bought jar). Place the BBQ sauce in the refrigerator.
Per general consensus, it should last in the fridge for 4-6 months. (In our house, it’s gone in a matter of weeks.)
Note: If you are cooking with a corn allergy, you can try omitting the cornstarch and cooking it down further by keeping the saucepan on the stove. It will be runnier; but even before cooking it, it is a pretty thick sauce.