Home made barbecue sauce is delicious, and takes much less time and effort than you would think – you don’t have to let it cook for 12 hours and you don’t have to constantly watch and stir it. And you can get two different types of sauce out of my recipe – let it simmer for just two hours or so and you get a thinner, tangier sauce. Let it simmer for three or four and you get a thick, rich sauce. Either way is tasty and worth the time!
2 cups ketchup
1 cup cider vinegar
8 tablespoons Worcestershire sauce
3 cups water
6 celery ribs, chopped into 3 inch pieces
2 cloves garlic, crushed
1 onion, cut into quarters
2 teaspoons paprika
2 teaspoons brown sugar
1 teaspoon salt
1 teaspoon black pepper
Combine all of the ingredients in a stockpot and bring to a boil. Let boil for a few minutes, then reduce heat to medium low, allowing the sauce to barely simmer. Let it simmer uncovered for at least two hours, stirring and checking on it every half hour or so – if you find the sauce sticking/scorching too much on the bottom of the pan, reduce the heat slightly. I usually cook my sauce until it’s fairly thick and rich, somewhere between three to four hours.
Towards the end of the cooking, remove the celery, garlic and onion with a slotted spoon and discard. You can also strain the sauce through a sieve to get the smoothest possible texture, but I find this a messy, unnecessary step especially when you’ve taken the care to large dice your vegetables, which makes removing them from the sauce easy.
The easiest way to store the sauce is in pint jars in the fridge – it’ll keep for several weeks just fine.