Martha Stewart Barbecue Sauce

Martha Stewart barbecue sauce takes 30 minutes and a pantry of ketchup, Worcestershire and cider vinegar to make a thick, tangy-sweet sauce. It's an easy homemade BBQ sauce for cookouts, game day or Fourth of July, and it's a quick side dish for ribs, chicken and burgers.

Cook the onion and garlic until they turn translucent, about 5 minutes, before anything else goes in. Skip that and the sauce tastes raw and sharp instead of rounded and savory.

Martha toasts the mustard powder and red-pepper flakes in the pan for 30 seconds before the liquids go in. That brief bloom pulls out heat and depth you won't get from stirring them straight into the ketchup.

Martha Stewart Barbecue Sauce

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

60

kcal

Sweet onion, brown sugar and molasses simmer with ketchup and cider vinegar into a glossy, brushable sauce. It thickens in just a few minutes, so it clings to ribs, chicken and burgers.

Ingredients

• 1 tablespoon olive oil
  

• 1 small onion, finely chopped
  

• 4 garlic cloves, minced
  

• 1 tablespoon mustard powder
  

• 1 teaspoon red-pepper flakes
  

• 3 tablespoons light-brown sugar
  

• 2 cups ketchup
  

• 1/3 cup Worcestershire sauce
  

• 1/3 cup cider vinegar
  

• 1 tablespoon molasses
  

• 1/4 teaspoon ground black pepper
  

Directions

• Soften the aromatics: Heat 1 tablespoon olive oil in a medium saucepan over medium heat, then add 1 small finely chopped onion and 4 minced garlic cloves. Cook, stirring occasionally, until translucent, about 5 minutes.
• Bloom the spices: Stir in 1 tablespoon mustard powder and 1 teaspoon red-pepper flakes. Cook for 30 seconds so the spices wake up before the liquids go in.
• Add the sauce base: Reduce the heat to medium-low and stir in 3 tablespoons light-brown sugar, 2 cups ketchup, 1/3 cup Worcestershire sauce, 1/3 cup cider vinegar, 1 tablespoon molasses and 1/4 teaspoon ground black pepper. Stir until the sugar dissolves and everything looks smooth.
• Simmer until thick: Cook, stirring occasionally, until the sauce thickens, 5 to 10 minutes. It's ready when it coats the back of a spoon.
• Cool and store: Let the sauce cool completely before you transfer it to airtight containers. Then label, date and refrigerate it.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO silicone spatula set, Ball regular mouth mason jars, 12 pack, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does homemade barbecue sauce keep in the fridge?

Martha's recipe keeps for at least one month in the refrigerator. Let it cool completely first, then store it in airtight containers with a label and date.

Can I make this barbecue sauce ahead of time?

Yes, it's a great make-ahead sauce since it holds for a month in the fridge. Make a batch on Sunday and the flavors blend and mellow by the time you fire up the grill.

What can I use instead of molasses?

Dark brown sugar or maple syrup works in a pinch, using about the same amount. You'll lose a little of the deep, bittersweet note, but the sauce will still taste good.

How do I make the sauce spicier or milder?

Adjust the red-pepper flakes, since they carry the heat here. Use half a teaspoon for a milder sauce, or add an extra teaspoon if you like it hotter.

What's the most common mistake when making barbecue sauce?

Boiling it too hard is the usual problem, because the sugar can scorch on the bottom of the pan. Keep the heat at medium-low and stir now and then so it thickens evenly.