Classic Barbecue Sauce
Once you’ve made our classic barbecue sauce we guarantee you will swear off the bottled stuff from the supermarket. This barbecue sauce has a perfect balance of sweet, smoke, and heat that makes it versatile enough to use with chicken, pork, or beef.
Forget that artificial tasting liquid smoke, the secret ingredient in this recipe is sweet smoked paprika, also known as Pimenton Dulce, which is made from smoke-dried peppers. Pimenton is a staple in Spanish cooking and if you have ever had chorizo sausage, is what gives it that unique smokey character. If you can’t find sweet smoked paprika in your local grocery store, try a specialty grocer, or order it online.
- Apply the sauce during the last 5 minutes or so of grilling time to prevent burning and excess char.
- Portion the sauce out so that you have some for basting and some for the table.
- Excess sauce can be stored in the fridge for up to a week, or frozen for up to six months
- Left over sauce that has been used to baste raw meat should be discarded
- 1-1/3 cups ketchup
- 1 cup cider vinegar
- 1/2 cup brown sugar
- 4 teaspoons sweet smoked paprika (Pimenton)
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 2 teaspoons fresh ground black pepper
- Place all the ingredients in a saucepan and stir to combine.
- Bring to a simmer over medium-low heat and simmer for 5 minutes
- At this point the sauce is ready to use or can be stored in the fridge in a sealed container for future use.