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How to Make Basic Barbecue Sauce

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One condiment this Kansas girl is never without is barbecue sauce. Well, except that one time when the ribs were ready and yep, I was out of the liquid gold. Not one to run to the store for only one condiment, I decided to make my own sauce.

Since it’s summer I tend to use quite quite a bit more barbecue sauce on burgers, ribs, and even inside lettuce wraps. So, in case you’re like me, here’s How to Make Basic Barbecue Sauce when the bottle stuff just won’t do or you’re out of it. This recipe is ketchup based and is more of a Kansas City barbecue sauce.

Barbecue is a staple food group when you live in Kansas. We smoked this rack of ribs on our Traeger Tailgater low and slow adding barbecue sauce at the end of cooking.

Once you’ve combined all of the barbecue sauce ingredients using a whisk in a saucepan, turn the pan to low heat and simmer for about 15 minutes. Be sure to stir often. Remove the pan from the burner and allow to cool before pouring the barbecue sauce into a Bell jar and sealing it. Your sauce will keep for about two weeks in the refrigerator.

While there are many kinds of barbecue sauce varieties from Carolina style vinegar based to Kansas City style tomato based, I prefer the later on everything from smoked pulled pork and ribs to cheddar cheeseburgers. I’ve also included the links to a few of my recipes that use can this sauce. You might enjoy: Grilled Blooming Onion with Barbecue Sauce , Barbecue Chicken Spring Rolls, and Ultimate Summer Hot Dog Toppings List. 

Making your own sauce is incredibly simple and takes very little time. Give it a try! Do you have a summer grill recipe that you love to sauce up? Share it in the comments section below.

How to Make Basic Barbecue Sauce

onedelightfullife.com
This Kansas City style barbecue sauce is easy to make and better tasting than the bottled variety.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course condiment, sauce
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 c. ketchup
  • 3 T. dark brown sugar
  • 3 T. cider vinegar
  • 2 T worcestershire
  • 2 tsp salt
  • 1/2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp black pepper

Instructions
 

  • Combine all ingredients in a small saucepan.
  • Stir the ingredients well on a low simmer until fully incorporated.
  • Simmer for about 15 minutes stirring often.
  • Remove from heat and allow to cool.
  • Pour sauce into glass jar and seal with a lid.
  • Refrigerate jarred sauce.

Notes

You can also use smoked paprika instead of regular paprika. Want a more Memphis style sauce, add more vinegar and molasses for sweetener.

Thin Crust Alfredo Pizza with Bacon and Kale

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Restaurant pizza is yummy. But homemade just-the-way-you-like-it pizza is far more delicious even decadent especially when it’s topped with bacon.

I live with a native New Yorker so you can bet we eat a lot of pizza. We’ve made homemade crust and purchased a case of Sam’s frozen pizza crust. No matter how you slice it, preparing homemade pizza crust is labor intensive and messy. By the time the pizza was on the plate, we were exhausted and the kitchen was a flour-covered mess that we didn’t want to clean. Then, I discovered Mama Mary’s oven-ready crust! My Thin Crust Alfredo Pizza with Bacon and Kale doesn’t take more than 30 minutes to prepare.

You can find oven-ready pizza crust in medium to large sizes in your grocery store next to store bought sauces and near ethnic foods. A lover of white garlic pizza, I created my version of Granite City’s bacon flatbread pizza. Topped with Alfredo sauce, crumbled pork-bacon sausage, thinly sliced red onion, finely chopped kale, sliced mushrooms, shredded mozzarella, and crumbled blue cheese, my homemade pizza took minutes to prepare and less than 10 minutes to bake. Now that’s decadent!

Since the New Year, I’ve taken the time to prep my vegetables and recipes starters during the weekend so I’m ready for the work week. This dedicated time in the kitchen has helped me so much! I don’t throw out half-rotten produce and I’m preparing more flavorful, healthier meals. My energy level during the day has improved because my intake of nutrients and fiber comes from prepared lunches stocked with fruits and vegetables. So, this pizza was easy to get on the table because I already washed and sliced my produce.

Tip: After slicing the red onions, place them in a bowl with water for at least 30 minutes and then drain. This reduces the robust raw onion taste that can overpower other pizza flavors. I do this in advance and store my onions in the refrigerator for later use.

If you want another pizza recipe, you’ll also enjoy my semi-homemade Grilled Greek Pizza!

Thin Crust Alfredo Pizza with Bacon and Kale

onedelightfullife.com
This thin crispy crust is the platform for delicious white pizza flavor you won't be able to resist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course dinner entree
Cuisine Italian
Servings 5 -6 pizza slices

Ingredients
  

  • 1 Mama Mary's thin crust
  • 1 tsp olive oil
  • Toppings:
  • 1/4 c. Barilla Creamy Alfredo pasta sauce
  • 1 c crumbled Farmland pork bacon
  • 1 c sliced mushrooms
  • 1/8 c. diced kale
  • 1/8 c. sliced red onion
  • 1 diced garlic clove
  • 1/2 c mozzarella
  • 1 T crumbled blue cheese
  • shredded parmesan optional
  • salt and pepper

Instructions
 

  • Brush crust with olive oil.
  • Add half the mozzarella.
  • Add the remaining toppings.
  • Add the other half of the mozzarella.
  • Sprinkle with light coating of parmesan.
  • Sprinkle with a pinch of salt and pepper.
  • Bake for 71/2-10 minutes until the crust edges are golden brown. (Bottom of crust will not brown but will be crispy.)
  • Allow to cool a few minutes before slicing to serve.

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

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What good is warmth of summer, without the cold of winter to give it sweetness.” – John Steinbeck

I admit it. I’ve got the end of summer blues. But my mood was lifted while eating Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice from the grill yesterday. The sweetened pineapple and smoked meat flavors from the Traeger helped me hold on to summer just a little bit longer.

While I’m offering a confession, I also have to admit something else. I’ve fallen hard for our Traeger Tailgate smoker. You could easily prepare this recipe without smoking the meat, but I prefer the sweet smoke flavor the apple wood pellets give the pork loin chops. My mad crush on our Traeger is a win-win for everyone in our household since my boyfriend refuses to use our Weber propane grill and our lonely Bubba Keg sits untouched in the corner.

I hope this recipe helps you enjoy the final fleeting moments of summer as well. It’s an easier-than-it-looks recipe to execute on the grill and is forward in flavor. I’ve enjoyed sharing summer delightful recipes with you this season. Sign up for the ODL monthly newsletter and get newly released fall recipes, travel tips, and DIY ideas straight to your inbox.

grilled-pineapple-cilantro-rice
Trim and core an entire pineapple and cut it into spears before placing on the grill. I actually grilled these using a cast iron grill pan indoors to leave space available in the Traeger.

grilled-pineapple-cilantro-rice2
Trying to eat “light,” I didn’t want to make pineapple fried rice and instead combined grilled pineapple chunks, cilantro, and lime juice with white microwaveable rice. Easy!

Teriyaki is typically made with soy sauce, sake, and honey.
When grilling in a Treager, place the pork loin chops and don’t move them until cooking time expires. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed. Allow the chops to rest at least 5 minutes before serving.

I encourage you to use leftover pineapple to make my Grilled Pineapple and Peach Silver Tequila Cocktail to go alongside your pork loin dinner. Love this recipe? Tell me about it below in the comment section or pin it to make it again.

Smoked Teriyaki Pork Loin

Apple Wood Smoked Teriyaki Pork Loin with Grilled Pineapple and Cilantro Rice

onedelightfullife.com
Layers of sweet and tangy flavors make your mouth water between bites as you eat this Hawaiian inspired grilled entree.
Print Recipe Pin Recipe
Prep Time 1 day 20 minutes
Cook Time 20 minutes
Total Time 1 day 40 minutes
Course dinner, grilled
Cuisine American

Ingredients
  

  • Teriyaki Marinade for 2.5 lbs pork loin chops:
  • 1/2 c. soy sauce
  • 1/4 c. water
  • 2 T. rice wine vinegar
  • 1/4 c. brown sugar
  • 1 T. honey
  • 3/4 tsp. ground ginger
  • 1 minced garlic clove
  • Rice:
  • 1 c. white rice
  • 1 c. water
  • 2 c. diced grilled pineapple
  • 1/2 c. chopped cilantro
  • juice of 1/2 lime
  • pinch red pepper flakes optional

Instructions
 

  • Mix all marinade ingredients in a medium bowl and transfer to a large Ziplock bag.
  • Place 6 pork loin chops (2.5 pounds) inside of bag and seal tightly.
  • Place bag in refrigerator for at least one hour.
  • Removed outer pineapple surface and core pineapple.
  • Slice the cored pineapple into large spears. Set aside.
  • In the meantime, turn on wood fired grill and insert apple wood pellets (Traeger) or turn on propane grill to medium heat.
  • Place pineapple spears on the grill surface. Turn when grill marks appear on each side. Remove pineapple and allow to cool before cutting it into chunks.
  • Cook white rice according to microwave directions.
  • Remove rice from microwave and allow it to cool slightly.
  • Add cilantro, chunked grill pineapple, and lime juice. Stir well with a fork.
  • Remove marinated pork loin chops from bag and place on 400 degree hot grill.
  • Grill each side about 7- 8 minutes. Check for doneness. No matter what type of grill you use, a meat thermometer should read 140 degrees before chops are removed.
  • Remove the pork chops from the grill and allow them to rest on a plate for 5 minutes.
  • Serve hot with the pineapple rice on the side.

Notes

Add a small pinch of red pepper flake to the cooked rice, if you like it spicy.

Smoked Pork Loin

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