Kittencal's Ultimate Smoky BBQ Sauce for Chicken and Ribs
Unlock the full potential of flavor with Kittencal's Ultimate Smoky BBQ Sauce, meticulously crafted through years of culinary experimentation. This sauce transcends the average bottled options, delivering a rich, tangy, and smokey profile that elevates your chicken and ribs to new heights. Patience is essential; allow this sauce to rest overnight after preparing to truly let the flavors meld and mature, resulting in a more complex taste experience. Boasting a harmonious balance of sweet and savory notes, this sauce promises to become a staple at your barbecue gatherings. Note that while this recipe serves a generous amount, it’s easy to double, making it perfect for larger crowds. A little tip: stick to high-quality Heinz ketchup and French's mustard for optimal flavor. Remember to include liquid smoke—it’s essential for that authentic BBQ taste. Your taste buds will thank you!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
Onion
1 medium (finely chopped)
Garlic cloves
4 (minced)
Vegetable oil
1/4 cup (for sautéing)
Chili powder
5 teaspoons (none)
Paprika
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Fresh ground black pepper
1-2 teaspoons (to taste)
Cayenne pepper
1 pinch (or adjust to taste)
Ketchup
2 cups (none)
Brown sugar
1 cup (packed)
Cider vinegar
1/4 cup (or red wine vinegar)
French's yellow mustard
1/3 cup (prepared)
Worcestershire sauce
1/4 cup (none)
Liquid smoke
3 teaspoons (for flavor)
Instructions
1
In a medium saucepan, heat the vegetable oil over medium heat.
2
Once hot, add the finely chopped onion and sauté for approximately 3 minutes until translucent.
3
Add the minced garlic and continue sautéing for another 2 minutes, stirring occasionally to prevent burning.
4
Incorporate the chili powder, paprika, cayenne pepper, salt, and black pepper into the mixture; stir and cook for an additional minute to bloom the spices.
5
Pour in all remaining ingredients: ketchup, brown sugar, cider vinegar, mustard, Worcestershire sauce, and liquid smoke. Stir well to combine.
6
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally. Avoid covering the pot for best results—using a splatter screen is recommended.
7
After simmering, let the sauce cool to room temperature. Once cooled, transfer to an airtight container and refrigerate for at least 24 hours to allow the flavors to intensify before using.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kittencal's Ultimate Smoky BBQ Sauce for Chicken and Ribs?
It is a meticulously crafted homemade BBQ sauce known for its rich, tangy, and smoky profile, specifically designed to elevate chicken and ribs.
How long should I let the BBQ sauce rest before using it?
For the best flavor, you should allow the sauce to rest in the refrigerator for at least 24 hours to let the flavors meld and mature.
Is liquid smoke a required ingredient?
Yes, liquid smoke is considered essential for achieving the authentic smoky BBQ taste that this recipe is known for.
Which brands of ketchup and mustard are recommended?
The recipe creator recommends using high-quality Heinz ketchup and French's yellow mustard for the most optimal flavor profile.
Can I double this recipe for a large crowd?
Yes, the recipe serves a generous amount but is very easy to double if you are cooking for a larger group.
How long do I need to sauté the onions?
The finely chopped onions should be sautéed in vegetable oil for approximately 3 minutes until they become translucent.
How long should I simmer the sauce?
The sauce should be simmered uncovered on low heat for 1 hour, stirring occasionally to prevent sticking.
Should I cover the pot while the sauce is simmering?
No, you should avoid covering the pot for the best results; using a splatter screen is recommended instead.
What can I use if I don't have cider vinegar?
You can use red wine vinegar as a substitute for cider vinegar in this recipe.
How much garlic is included in the recipe?
The recipe calls for 4 minced garlic cloves to be sautéed with the onions.
How do I 'bloom' the spices?
After sautéing the onions and garlic, add the chili powder, paprika, cayenne, salt, and pepper and cook for one minute to release their full flavor.
What type of oil should I use for sautéing?
The recipe specifies using 1/4 cup of vegetable oil for sautéing the base ingredients.
Can I adjust the spiciness of the sauce?
Yes, you can adjust the amount of cayenne pepper and fresh ground black pepper to suit your personal taste preferences.
Does the sauce need to be cooled before refrigerating?
Yes, allow the sauce to cool to room temperature before transferring it to an airtight container for its 24-hour rest in the fridge.
What is the primary base of this BBQ sauce?
The base of the sauce consists of 2 cups of ketchup and 1 cup of packed brown sugar.
How much Worcestershire sauce is required?
The recipe uses 1/4 cup of Worcestershire sauce to add savory depth to the flavor profile.
What is the texture of the onion in the sauce?
The onion should be finely chopped so that it integrates well into the sauce after the long simmering process.
Is this sauce suitable for grilling?
Absolutely, it is specifically designed for grilling and marinating chicken and ribs.
How much chili powder is used?
The recipe requires 5 teaspoons of chili powder to provide its signature spiced backbone.
Why is the 24-hour wait period recommended?
The wait period allows the flavors to intensify and become more complex, resulting in a much better taste than immediate consumption.
What type of sugar is used in this recipe?
The recipe calls for 1 cup of packed brown sugar to provide sweetness and a rich molasses undertone.
How much liquid smoke is needed?
You should use 3 teaspoons of liquid smoke to achieve the desired smoky flavor.
Can I use this as a condiment?
Yes, while designed for cooking, it serves as an excellent condiment for any barbecue dish.
How many ingredients are in this BBQ sauce?
There are 14 total ingredients, including spices, vegetables, and liquid components.
What is the primary flavor profile of this sauce?
It features a harmonious balance of sweet, savory, tangy, and smoky notes.
How long should I sauté the garlic?
The minced garlic should be sautéed for 2 minutes after the onions are already translucent.
Is the sauce spicy?
It has a mild kick from chili powder, black pepper, and a pinch of cayenne, which can be adjusted to your liking.
What is the role of mustard in this recipe?
Mustard provides a tangy contrast to the sweet brown sugar and ketchup base.
How should I store the leftover sauce?
Store any remaining sauce in an airtight container in the refrigerator.
What is the recommended amount of black pepper?
The recipe suggests 1 to 2 teaspoons of fresh ground black pepper, depending on your taste.