If you haven’t guessed already…
If you haven’t guessed already…I love barbecue-anything. It’s true. Barbecue sauce is my fave. I’m sorry, but if you say you don’t love barbecue sauce, I’m not sure I can be your friend. Because barbecue is forever.
So, you can understand why even though I already have a stellar barbecue sauce recipe here on the blog, it was so absolutely necessary to add another.
Let me just say: This one will blow your mind!
You guys, balsamic sauce & barbecue combined? Are you kidding?! Get in ma’ bellah!
You won’t go back to store-bought barbecue after this.
If my first recipe wasn’t enough to convince you to jump on the homemade-barbecue-sauce train, this one surely will! This recipe takes a bit longer than your normal “mix n’ pour” recipe, but it is OH so worth it.
Because we like to try to stick with real food around here, it’s important to me that we use whole, simple ingredients. My advice is to try to stick with good ingredients as best as you can, but don’t stress out if one or two ingredients aren’t perfect. 🙂
Ingredients
- 3/4 c balsamic vinegar
- 3/4 c ketchup
- 1/3 c brown sugar
- 2 tsp garlic powder
- 1 TBS Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
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Mix all ingredients in a saucepan.
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Bring to a simmer & cook while stirring for 15 minutes to reduce the vinegar to a more sweeter, rich flavor.
love this recipe, we own an Infused Balsamic Vinegar, and Oil store in a little town in Pennsylvania. tries this with everything from Black Garlic Balsamic to Peach Balsamic, The thick aged ones work wonderful, but i have found using a little molasses works great with the thin white Balsamic…
Hey DaNelle
All your links to “where to buy” take to Thrive market, which is all fine and dandy, but doesnt actually show the items you use, unless I guess if you are a Thrive member (I’m not, cause I like wasting time & money shopping in a store lol). I’m not sure if you intended to show the exact items or not, but I was hoping that was your intent, I like being a copy-cat 😉
PS. I’m of the type who can take or leave BBQ sauce, (so I guess we cant be friends 🙁 ) BUT my husband does love it, so I checked out this recipe for him, will have to give it a whirl….maybe it will make me a BBQ fan?
Thanks for the heads up, Stacy! I just changed the links so they go directly to the product:) What! Well, I guess we can still be friends;)
I did make this BBQ sauce, it is quite tasty, I’d happily have it again. Husband said it would be better with more heat, but he always likes things spicier than me. I really like just as it is, tangy, not spicy, easily enjoyable! 🙂
Why brown sugar? Clean eating is only natural sweetners which are agave and raw natural honey . And the Worcestershire not clean either 🙁
If I were you I’d replace brown sugar w raw organic honey and the Worcestershire w pink Himalayan. Salt 🙂 now that’s full clean eating xo
Actually, agave is a no-go. Check it out here: https://www.foodrenegade.com/agave-nectar-good-or-bad/
It’s not just brown sugar, it’s organic unrefined cane sugar. BIG difference.
I made this bar b q sauce, and absolutely loved it! I used an 18 year aged balsamic vinegar and it was so delicious. I have made your other bar b q sauce on this site, and its wonderful, but the flavors on this one are extra-ordinary! Thanks so much. Keep the recipes coming….
Oh yum! I love aged balsamic!
I am going to make this for dinner tomorrow!
This looks great!!! Definitely have to try it. Could you tell me about how long will this last in the fridge?
Must try this recipe. From the looks of the ingredients, it looks yummy. Do you think I could substitute honey for brown sugar? How long do you think it will last in the refrigerator?
I think that substitution would work. Let us know how it turns out! It should last a few weeks in the fridge:)
I can’t wait to try this. My daughter loves barbecue sauce and I never buy it from the shop as it’s too pricey! Plus it’s full of horrible ingredients.
I’m not a fan of Worcestershire sauce, any replacement suggestions?
I’m not DaNelle, but how about soy sauce or Bragg’s Liquid Aminos. They would provide the salt.
I agree! I use Coconut Aminos as a replacement for worcestershire.