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Barbecue Sauce from Myron Mixon

Makes 3½ Cups
This is the kind of sauce that most people have in their minds when they think of barbecue sauce—it’s a down-the-middle, universal variety that approximates the sweet and strong woodsy flavor of hickory. It’s very good on beef, pork, or lamb.
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Ingredients

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 cups ketchup
  • 2 tablespoons paprika
  • ⅔ cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • ¼ cup dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper

Instructions

  • Combine all the ingredients in the base of a blender; pulse until thoroughly combined.
  • Pour into a medium pot.
  • Over medium heat, stir continuously until the sauce is heated through.
  • Do not allow it to boil.
  • Remove from the heat and use the sauce immediately, while hot.
  • If reserving for a later use, allow the mixture to cool, then pour it into a large bottle or container.

Notes / Tips / Wine Advice:

Store in the refrigerator for up to six months.
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Course Barbecue / Sauce