I never like the long list of ingredients in store bought sauces, and my husband and I are not keen on smoky or chipotle style flavours, so making my own homemade barbecue sauce makes sense. This is one of my favourite recipes. It has lots of body and flavour, but it is lovely and mild so it’s perfect for everyone. Although this sauce works really well on the barbecue, it also works beautifully in the slow cooker, the oven and even on the stove top as well.
The original recipe comes from The Anne of Green Gables Cookbook by Kate Macdonald. I recently shared the Orange Angel Food Cake recipe from it.
I have changed the original sauce recipe a bit as my husband and son found it too acidic and I was concerned about the amount of salt in it. Increasing the sweeter tomato element makes all the difference for us. Of course, if you don’t want to use ketchup (one of my guilty pleasures), you can always replace it with plain tomato sauce. I have done that in the past and the results are excellent.
You can make this sauce ahead of time, cool it and keep it in the fridge for a couple of days, or you can use it immediately after you make it while it is still warm. It is wonderful on chicken and pork and it tastes amazing with good sausages as well. When I photographed it, I used it in the slow cooker, simply pouring it over two pork tenderloins, popping the lid on and cooking on low for four hours. I served the dish country style with roast potatoes and broccoli. The next day I served the leftovers as hot sandwiches in French bread with French fries and salad. I love it when I can cook once and we eat twice!
‘Saucy’ Barbecue Sauce
Adapted from The Anne of Green Gables Cookbook
1 small onion, finely chopped
2 garlic cloves, peeled
1 tablespoon butter
½ cup ketchup
¼ cup white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons packed brown sugar
¼ teaspoon salt
Melt the butter in a medium saucepan over medium heat. Add the onion and cook over low heat until it begins to become translucent (about 5 minutes). Grate in the garlic. Cook for a minute, and then stir in all the other ingredients.
Bring to the boil, stirring almost constantly. Turn the heat down to low and simmer for ten minutes.
Use immediately, or cool and store in the refrigerator to use later.