I know there are countless amazing recipes for barbecue sauce out there, and everyone has their own opinion about which is best, but I do think this one is a good place to start. We found it in our Big Green Egg Cookbook and decided to make it because their baked beans call for 3 cups – and I was definitely making those. Plus, I now trust everything Egg-related.
Big Green Egg Basic Barbecue Sauce
- 2 (15-ounce) cans tomato sauce
- 2 cups apple cider vinegar
- 1/2 cup Worcestershire sauce
- 1 cup firmly packed brown sugar
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon celery seed
- 1/4 teaspoon ground cinnamon
- 2 teaspoons smoked paprika
- 1 teaspoon ground cloves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 chipotle pepper in adobo (we didn’t have this, so I just used 1 tsp ground chipotle chili pepper)
- Place the tomato sauce, vinegar, Worcestershire sauce, and brown sugar in a medium saucepan and mix well.
- Whisk the salt, pepper, celery seed, cinnamon, paprika, cloves, garlic powder, onion powder, and chipotle together in a small bowl until completely blended.
- Add to the saucepan and mix well. Simmer the sauce over low heat for 15 minutes, stirring occasionally, or until the sauce thickens. Remove chipotle, if used.
- You can refrigerate in sealed container for up to 2 weeks.
This sauce was really good, but I think I’ll add more spicy and less tomato sauce next time to help balance out the sweet. That’s totally personal preference though, so if you like sweet – go big!