Barbecue Sauce Recipe from Neuman’s Kitchen
Sometimes there are things in life that are just too good not to share.
Here at Neuman’s Kitchen that thing just happens to be our housemade barbecue sauce and dry rub recipe!
Housemade BBQ sauce from Neuman’s Kitchen
Protip: Timing is very important when it comes to adding flavor. A marinade, rub, or injection should be used before you start grilling, while barbecue sauce needs to be added later. Do not sauce too early! Barbecue sauce is sweet, so it will burn on the fire before it can flavor your food. The better alternative, brush barbecue sauce on during the last few minutes of cooking and serve additional sauce alongside your meat.
BBQ Sauce Recipe
Yield: 16 Ounces
- 1 1/3 Cup Ketchup
- 1 1/3 Ounce Sherry Vinegar
- 1 1/3 Ounce Worcestershire Sauce
- 1 1/3 Tablespoon Molasses
- 1 1/3 Tablespoon Mustard
- 1 Teaspoon BBQ Dry Rub (Recipe Below)
- 1 Ounce Brown Sugar
- 1/3 ounce Chili Paste
- ½ Teaspoons Black Pepper, Ground
- ½ Teaspoons Cumin, Ground
- ½ Teaspoon Coriander, Ground
- Combine the ketchup, sherry vinegar, Worcestershire sauce, brown sugar, molasses, dijon mustard, sambal sauce, bbq rub, black pepper, toasted cumin and toasted coriander.
- Cook over medium heat for approx. 20 minutes in a non-reactive pot.
- Remove from heat as soon as it’s done and let cool completely.
- Store until ready to use.
Dry Bbq Rub Recipe
Yield: 18.5 OZ
- 4 Oz Brown Sugar
- 4 Oz Light Chili Powder
- 4 Oz Salt
- 1 Oz Granulated Onion
- 1 Oz Granulated Garlic
- 1 Oz Mustard Powder
- 5 Oz Ancho Chili Powder
- 1 Oz Cocoa Powder
- 1 Oz Dried Oregano Leaf