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Chef Mary’s BBQ Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

There’s something incredibly satisfying about making your own BBQ sauce from scratch—especially when it’s as bold, balanced, and downright delicious. With a mix of tangy, sweet, a touch of heat, and a flavorful blend of spices, this homemade BBQ sauce is a total game-changer. Whether you’re grilling, roasting, or just want to elevate a weekday dinner, this sauce brings the flavor in a big way.

The best part? It’s easy to make with pantry staples and keeps well in the fridge for up to a week. Here are a few simple and tasty ways to use it.

  • Brush it on grilled chicken or ribs for a smoky, caramelized finish.
  • Use it as a dip for fries, chicken tenders, or roasted veggies.
  • Stir it into shredded chicken or pulled pork for sandwiches or tacos.
  • Drizzle it over burgers or mix it into ground beef for a flavor-packed patty.
  • Toss it with roasted cauliflower or chickpeas for a vegetarian BBQ twist.

Once you try it, you may never go back to the store-bought stuff again. Let’s get cooking!

Chef Mary’s BBQ Sauce

By Mary Matthews

Makes Approximately 3 Cups

Total Cook Time: 50 minutes

Ingredients

  • 2 tablespoons butter
  • 1/2 medium sweet yellow onion, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cardamom
  • 1 teaspoon kosher salt
  • 1 cup ketchup
  • 1/4 cup Dijon-style mustard
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/2 lemon, juiced, and zest
  • 2 tablespoons steak sauce
  • 2 tablespoons molasses
  • 1/2 cup honey
  • 1 teaspoon hot sauce
  • 1/2 cup brown sugar
  • 2-3 cloves of garlic, minced about 1 Tablespoon

Directions

In a large (2-quart) saucepan, heat a little oil and butter over medium-high heat. Add the minced onions and sauté until soft and translucent, about 5 minutes.

In a large bowl, whisk together the remaining ingredients until well combined.

Pour in the prepared mixture and stir to combine. Reduce heat to medium-low and simmer for 30–45 minutes, stirring occasionally, until the flavors meld and the vinegar mellows.

For a smooth sauce, use an immersion blender or transfer the mixture to a stand blender and purée until smooth. If you prefer a chunkier texture with visible onions and garlic, you can skip this step.

Let the sauce cool, then transfer to an airtight container. Store in the refrigerator for up to one week.

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