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Recipe Detail Page
Barque’s Barbecue Sauce
Summer 2019
David Neinstein recommends letting this sauce sit for a day or two to let the flavours come together. He also encourages you to play around with the recipe and make it your own.
Makes about 2 cups (500 mL)
2 cups (500 mL) ketchup, preferably Heinz
⅓ cup (80 mL) apple cider vinegar
2 tbsp (30 mL) tomato paste
2 tbsp (30 mL) molasses
1 tsp (5 mL) liquid smoke
1 tsp (5 mL) Tabasco sauce
¼ cup (60 mL) light brown sugar, packed
1 tsp (5 mL) granulated garlic
1 tsp (5 mL) granulated onion
1 tsp (5 mL) finely ground black pepper
2 tbsp (30 mL) barbecue rub, or less to taste
1 Combine all ingredients except barbecue rub in a medium saucepan. If the rub is mostly spices and isn’t too salty, you can add the full 2 tbsp (30 mL). If it’s on the salty side, season to taste. Whisk to combine.
2 Place saucepan over medium heat, whisking often until sauce starts simmering. Lower heat to maintain a very gentle simmer. Cook, whisking often, for 30 minutes. Add a splash of water if it gets too thick—it should thickly coat the back of a spoon.
3 Cool completely and transfer to an airtight container. Refrigerate up to 1 month.
Makes about 2 cups (500 mL)
