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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.

3 cups

How to Make Basic Barbecue Sauce

This Kansas City style barbecue sauce is easy to make and better tasting than the bottled variety.

10 minPrep Time

15 minCook Time

25 minTotal Time

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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

  1. Combine all ingredients in a small saucepan.
  2. Stir the ingredients well on a low simmer until fully incorporated.
  3. Simmer for about 15 minutes stirring often.
  4. Remove from heat and allow to cool.
  5. Pour sauce into glass jar and seal with a lid.
  6. 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.

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Homemade Buttermilk Ranch Dressing

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If I say the word “buttermilk,” the word “diet” doesn’t usually follow it. Am I right? Well, when you’re making Atkins Diet recipes in your home, it turns out that buttermilk is A-OK acceptable and it is delicious too. The only thing better than buttermilk is Homemade Buttermilk Ranch Dressing.

We’ve tried making homemade ranch using Hidden Valley Ranch’s powdered packet with buttermilk, but that was a rookie mistake. If you want to elevate your favorite condiment to restaurant quality dressing, you have to use only fresh ingredients. No cutting corners! Chop the herbs, buy the buttermilk. It’s so delicious I promise your kids will eat their vegetables faster if they can drizzle this homemade dressing on them. Heck. I don’t have kids and I’m eating it on everything.

Store your ranch dressing in an airtight mason jar. The recipe below will nearly fill it.

All of the culinary credit for this dressing recipe goes to Pioneer Woman. I’ve rediscovered her. Yes, I fell hard for her when she first graced Food Network, but then I became accustomed to watching a couple other chefs on the regular. Well, I’m back. I can thank my local library for that. When I need a break from the cubicle matrix that is my workspace, I head to a nearby library on my lunch break and rediscover my love for cookbooks. I usually leave barely balancing a tower of hard cover books with food covers.

The first step to making homemade ranch is to make a garlic paste with fresh cloves of garlic and kosher. You will definitely need to use some elbow grease when firmly crushing it. Now this is my kind of “exercise.”

After making a garlic paste, you’ll want to rinse and start chopping the fresh herbs. I used frilly parsley instead of flat leaf parsley. I’m all about making a substitute withe similar ingredients. When I was younger I would completely scrap making a recipe just because I was missing one ingredient. Once you make the garlic paste, add it to a large bowl and add the remaining ingredients. Stir well.

Lately, I’ve been geeking out over my container herb pots on the front porch. Fresh is best. I didn’t have as much fresh dill as I would’ve liked for this recipe so I added dried dill that I picked up from The Spice Merchant.

The Pioneer Woman’s recipe for Homemade Buttermilk Dressing calls for an optional dash or two of hot sauce, which I recommend. Just realize that the traditional bright white ranch you’re used will take on more of a tinge of orange and take on a zesty taste.

Note: When you make the garlic paste, be sure to crush the garlic until it is very fine. Nobody needs harsh garlic breath. If you prefer a thinner dressing, use more buttermilk.

Again, you can follow this link to Ree Drummond’s Homemade Buttermilk Dressing recipe.  All of the photos in this post are my own. No affiliate links contained in this post either.

Now, grab that whisk. We’ve got ranch to make!