Homemade Spicy Vinegar Barbecue Sauce
Want to Unlock the Flavor in Your Barbecue?
There’s nothing like a great Vinegar-based BBQ sauce to do it. Especially one that comes with a nice spicy kick that only gets better with age. We like to make enough to get us through the winter because we like to smoke a lot of Pulled Pork, Brisket, and other favorites like Ribs that make this one of a kind Homemade barbecue sauce indispensable.
Are you ready to get started?
Let’s go!
Ingredients:
- 1-gallon apple cider vinegar
- 28-ounces ketchup
- 2 3/4 cups sugar
- 1/4 cup garlic powder
- 1/4 cup salt
- 1/4 cup crushed red pepper
- 3 tablespoons molasses
- 1 tablespoon ground black pepper
- 1/2 teaspoon ground cloves
Instructions:
In a large stainless-steel pot, combine all the ingredients listed above and bring them to a boil stirring often. (my husband actually mixed everything up in this container and then poured it into the pot!)
Once the mixture comes to a boil, reduce the heat to low and simmer the liquid for about 15 minutes.
Remove from heat.
After the liquid is finished bubbling, but still quite hot; pour the sauce into clean jars. Be sure to leave around a 1/2 inch of headspace in each jar.
Wipe off the rims of the jars with a clean, damp rag and fix on new lids. Twist the ring on snug.
Transfer the jars to a safe location for them too cool.
By bottling this barbeque sauce hot, it will seal itself. The sauce will not need any refrigeration until after opening the jar and then only to protect the flavor.
*NOTE: The sauce does get hotter with age.
And that’s it! Super easy, right? I can’t wait to try other barbeque sauce recipes now, next time I think we will choose a tomato based one!
I hope you guys enjoy farmer Key’s recipe. Do you have a Barbeque sauce recipe that you would like to share? Feel free to link to those below in the comments section.
Happy Homesteading!
Homemade vinegar based BBQ sauce
Prep time:
Cook time:
Total time:
By bottling this barbeque sauce hot, it will seal itself. The sauce will not need any refrigeration until after opening the jar and then only to protect the flavor.
Makes 5 quarts!
What do you think?
