Imagine finishing off your freshly grilled meal with your very own homemade BBQ sauce. This sauce recipe from our friend, Gary House, most closely resembles a Kansas City sauce, one of the more popular types of BBQ sauces out there. However, if you’re more a fan of Southern Carolina Mustard BBQ sauce, Chimichurri sauce, East Carolina BBQ sauce, Memphis BBQ sauce, Alabama White BBQ sauce, or anything else, feel free to tweak and change this recipe as you see fit.
Long story short, if you’re looking for a tasty, reliable, every-day BBQ sauce, this is the recipe for you. It’s easy to make, so you can stop buying those bottles of sauce from the store and start using your own!
- 1 red onion, small dice
- 3 cloves garlic, minced
- 2 cup brown sugar
- 2 cups California Sun Dried Tomato Ketchup
- ½ cup Kona Brewing Co. Koko Brown Ale
- ½ cup apple cider vinegar
- 1 tbs Worcestershire sauce
- 1 tsp honey mustard
- 2 tsp paprika
- 2 tsp sea salt
- 1 tsp coarse ground black pepper
- 3 dashes Cholula Chipoltle hot sauce
- ½ tsp celery seed
- 1 tsp chile powder
- 1 tbs olive oil
One decision you need to make ahead of time is how large you want the onion pieces to be. If you don’t mind seeing them in the sauce, just do a small dice and call it a day. If you want a silky smooth BBQ sauce then mince the living daylights out of your onion and garlic before you sauté them.
Using a medium low heat, preheat the pan for a couple of minutes. Add some olive oil and sauté the onions until they are translucent and soft. Add in garlic.
Once the onions and garlic are ready, add the brown sugar, ketchup, and brown ale to the pan. Combine thoroughly and let simmer for several minutes.
Add the remaining ingredients, stirring them together completely, and simmer for another 30 minutes on low heat, or until the sauce is as thick as you like it. That’s all there is to it! Enjoy with chicken, ribs, steak, burgers—you name it.