Garlic BBQ Sauce
I love a good garlic BBQ sauce and I just recently created this one and we love it! Sweet and tangy with a hint of bite.
I love a good garlic BBQ sauce and I just recently created this one and we love it! Sweet and tangy with a hint of bite.
- 1 cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup honey
- 1/2 cup molasses
- 1/2 cup dark brown sugar
- 1 teaspoon liquid smoke
- 1/2 teaspoon ground white pepper
- 1/2 tablespoon sugar
- 1 small white/yellow onion diced
- 8-12 cloves garlic minced
- 2-3 tablespoon extra virgin olive oil (i use garlic olive oil)
- 1 15oz can tomato sauce
- 1 6oz can tomato paste
- 1 teaspoon seasoned salt
- 1/2 teaspoon allspice
- 2 tablespoons worcestershire sauce or to taste
- 1 splash red wine vinegar
- 1 splash soy sauce
- Carbohydrate 277.38909522174 g
- Cholesterol 0 mg
- Fat 0.330450000343009 g
- Fiber 0.896100003272249 g
- Protein 45.0039601258171 g
- Saturated Fat 0.0818715000915413 g
- Serving Size 1 1 Serving (1188g)
- Sodium 69665.5556924241 mg
- Sugar 276.492995218468 g
- Trans Fat 0.056033000049666 g
- Calories 1254 calories
Step-by-step
- Put Olive oil, onion, and garlic in pot and stir fry for several minutes (about 5) until the onions are soft and translucent.
- Next add the tomato sauce and tomato paste mix it all together then add the cup of water slowly mixing and heating through.
- Then add the dark brown sugar, molasses and honey. Use a whisk to mix it all together.
- Add the garlic powder, onion powder, seasoned salt, ground white pepper, Allspice, and sugar, whisk together then add Worcestershire sauce, red wine vinegar, soy sauce, and liquid smoke.
- Cook it all down and add more seasonings to taste. If it gets too thick you can add a bit more water. Cook till it's the right flavor and consistency for your tastes. You can also take more time or less time to make it.
Most home cooks rush barbecue sauce straight from the simmering pot to the dinner table, missing the critical window where chemical reactions actually improve the taste. Flavor development in cooked tomato and allium bases relies on time as much as heat. Letting the sauce sit undisturbed overnight allows volatile aromatic compounds in the garlic and onion to fully integrate with the acidic components like red wine vinegar.
The Chemistry of Resting
When tomato paste and molasses reduce together, sugars caramelize and create deep umami notes. However, freshly simmered sauce often tastes disjointed because the high concentration of acid masks subtle spices like white pepper and allspice. Storing the sauce in an airtight glass jar in the refrigerator for 24 hours mutes harsh edges. During this rest, sugar molecules bind with aromatic oils, resulting in a rounded profile on the palate. Reheat gently over medium-low heat on the stove, adding two tablespoons of water if the reduction became too thick during storage.Adaptability and Modifications
Adjusting this formula for specific dietary needs requires minimal structural changes. Substitute coconut aminos at a one-to-one ratio for the soy sauce to remove gluten. Agave nectar works as an exact replacement for honey if vegan guidelines apply. Maintaining the correct balance of acidity prevents the sauce from tasting overly flat when swapping sweeteners.
