Barbecue sauce is probably one of the most popular sauces used during the summer months. But, what happens if you can’t get to the store to buy it? Well, make it yourself, of course!
Option one: Kansas City, Missouri style!
Homemade Kansas City-style barbecue sauce
- 1 1/2 c. ketchup
- 1 c. packed brown sugar
- 1/2 c. water
- 1/4 c. apple cider vinegar
- 1 tbsp. Worcestershire sauce
- 1 tbsp. molasses
- 1 tsp. kosher salt
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. ground mustard
- 1/4 tsp. paprika
- In a medium saucepan over medium-high heat, whisk all ingredients until combined.
- Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until thick, about 45 minutes.
- Let cool to room temperature and store refrigerated in an airtight container.
Options two: Dallas, Texas-style!
Dallas style barbecue sauce
- 1 1/2 cups ketchup
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 cup brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon seasoning salt
- 3 tablespoons molasses
- 2 teaspoons mustard
- Whisk together all ingredients in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Sauce may be served immediately but if you have some extra time, cover, and chill for at least 1 hour for the best flavor.
Want to try something a little outside your comfort zone?
Baked Sweet Potato Fries + BBQ Honey Mustard
Sweet & Smokey Baked Sweet Potato Fries + BBQ Honey Mustard
- 1 large sweet potato washed and dried
- 1 tablespoon cornstarch
- olive oil a splash
- 1 tablespoon brown sugar packed
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon oregano
- Parsley garnish
- Cut sweet potatoes into small strips with even thickness (slightly smaller than the size of fast-food fries. You can peel them if you want but I don’t)
- Place sweet potatoes in cold water and let soak for at least an hour.
- Remove from water and dry completely with paper towels.
- Preheat the oven to 425 F.
- Place cornstarch in a plastic bag and then dump in the dried sweet potatoes.
- Toss to very lightly coat the sweet potatoes.
- Place sweet potatoes in a bowl and add a few drops of olive oil (just enough to very lightly coat sweet potatoes.
- Line a pan with parchment paper.
- Place sweet potatoes on the pan, but do not let them touch. (only place 1 pan at a time in the oven. Al off mine fit on one pan)
- Bake on top rack for 10- 15 minutes. Flip and bake for another 10-15 minutes. (baking time may vary depending on the thickness of your potatoes)
- Switch the oven to a low broil and broil each side for 1 minute (may need more or less time depending on your oven. Be sure to watch them the entire time they are broiling as they can burn quickly.)
- When fries come out of the oven let them sit on the hot pan and they will crisp up a bit more.
- Sprinkle with salt and then toss with the spice mixture when ready to serve. (Be sure that you are ready to serve immediately after tossing them with the spice mixture. The brown sugar eventually melts and becomes sticky, making the fries less crisp. I LOVE it though)
- Garnish with parsley.
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