This is a simple barbecue sauce that works well for everyday meals, even with leftover meat and picky eaters. It is best served with soda and rice, and perhaps also steamed vegetables.
The ideal meat to use would be thin slices of eye-of-round beef roast. The sauce also goes well with chicken, turkey, and pork.
Note that the measurements are very rough, in part because molasses is too sticky to properly measure, and in part because liquid smoke flavoring strength will vary by supplier. You may need to adjust things a bit for the proper taste.
Simple Barbecue Sauce
1 cup ketchup (catsup)
1/2 cup molasses
1/2 teaspoon “concentrated” liquid smoke flavoring
1. Mix everything in a pot.
That’s it. You’ll want to heat the sauce with some pre-cooked meat in it of course.
Barbecue Sauce – Sweet
1 cup tomato catsup (ketchup)
¾ cup cider vinegar
2 or 3 tablespoons mustard
3 tablespoons Worcestershire sauce
1 cup brown sugar
1 to 2 teaspoons celery seed
3 tablespoons margarine
¼ teaspoon black pepper
¼ teaspoon red pepper
1 teaspoon salt
1 teaspoon onion flakes
garlic powder or minced garlic to taste (optional)
1. Combine together and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until thickens slightly.
2. Arrange chicken pieces or pork chops in a greased baking dish, pour half of sauce over and bake at 350°F (175°C) for 30 to 40 minutes. Pour remaining sauce over before serving.
3. Can also keep sauce in refrigerator and use like bottled BBQ sauce.
Barbecue Sauce – Kansas City style
Barbecue Sauce is a tomato or ketchup based sauce used on meats. Kansas City-style barbecue sauce is the most common version used in the United States. It is tomato or ketchup based with sweet, sour and smoky elements. Barbecue sauce can be added to the meat before, during or after cooking. This version contains quite a bit of sugar, so it should be added near the end or after cooking the meat to avoid burning the sauce.
1 cup (235 mL) ketchup
6 tablespoons (90 mL) Worcestershire sauce
4 tablespoons (60 mL) butter or margarine
3 tablespoons (45 mL) white vinegar
1 tablespoon (15 mL) plain prepared mustard
3 tablespoons (45 mL) finely minced yellow onion
4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)
1/4 teaspoon (1 mL) Louisiana-style red pepper sauce
1/2 cup (120 mL) brown sugar
1 tablespoon (15 mL) granulated sugar
1 teaspoon (5 mL) salt
Makes 2 cups (470 mL) of sauce.
Combine all ingredients in a sauce pan.
Simmer over low heat for 20-minutes, stirring occasionally.
Notes, tips and variations
This sauce tastes very close to commercial barbecue sauces such as Masterpiece and Bullseye.
Add to meat near end or after cooking to avoid burning sauce because of sugar content.