Homemade Honey BBQ Sauce

Delicious Homemade Honey BBQ Sauce is so much better when it is made from scratch, rather than store-bought brand. And, made with honey, tomato sauce, apple cider vinegar, Worcestershire sauce, dijon mustard, lemon juice, garlic, onion, and spices. Moveover, all simmered together to create a sweet, smoky, and rich sauce that’s perfect for any barbecue. However, tastes great on chicken, beef, pork, or anything else.

Homemade Honey BBQ Sauce

Yes, I must confess, and it probably won’t come as a surprise… but I do sometimes buy barbecue sauce. I’m all about shortcuts. I grew up in a family of 10 people… we all grew up learning and taking turns cooking at a young age. Not to mention, if you want to control exactly what you’re eating. However, maybe not pay the big bucks for high-quality store-bought barbecue sauce, this BBQ sauce recipe is the way to go.

This Homemade Honey BBQ Sauce is a blend of tomato sauce, tomato paste, honey, brown sweetener, garlic, onion, mustard, vinegar, Worcestershire sauce, smoked hot paprika, lemon juice.

Sure, it’s easy to go to the grocery store and grab a bottle of barbecue sauce. But really, why would you, it’s overly sweet and contain ingredients like high fructose corn syrup and preservatives. However, this homemade BBQ sauce taste so much better than the store bought kind, that it’s really worth it to take the 15 minutes to make your own.

HOW DO YOU MAKE HOMEMADE HONEY BBQ SAUCE?

This barbecue sauce starts with a tomato base, you add in all the rest of the other ingredients as you measure them out into a saucepan. You’ll bring it to a boil on medium-high, but when it starts to boil; you will turn the heat down to medium-low and simmer the sauce for at least 30 minutes or until it thickens to the desired consistency. However, store in a sealed bottle for at least 1 week or freeze for later use.

Homemade Honey BBQ Sauce

Homemade Honey BBQ Sauce

INGREDIENTS

  • 1/2 cup Honey
  • 2 teaspoons Dijon mustard
  • 1/4 cup Apple cider vinegar
  • 2 Tbsp Swerve or Allulose Brown Sweetener
  • 1 Tbsp coconut aminos
  • 1-1/2 teaspoon onion, grated or powder
  • 6 Garlic cloves, minced
  • 1 Tbsp Kirkland Sweet Mesquite Seasoning – Costco
  • 1 teaspoon smoked hot paprika
  • 1/4 teaspoon Fresh Ground Black Pepper
  • 1 can (8 oz) Tomato sauce
  • 1 can (6 oz) tomato paste

DIRECTIONS

  1. Whisk together all ingredients.
  2. In a saucepan, heat the sauce over medium-high heat until it begins to boil.
  3. Then turn the heat down to low and simmer for 30 minutes, stirring frequently, or until you reach the desired thick consistency.
  4. Cool and store in a sealed bottle.

NOTE

  • If you prefer; you can use liquid smoke in place of the smoked paprika.
  • I use hot sauce for just a touch of spice in my sauce.
  • Although, sometimes I’m tempted to hurry the process up by turning heat to high. But your BBQ sauce needs to simmer on low heat; if heat is too high it may splatter onto your stove!
  • Store your BBQ sauce in a sealed container in the fridge for up to 1 week. You can also freeze your sauce for later use.

BBQ wine pairings to consider

Red wine typically complements barbecued red meats due to the presence of umami and high fat in the meat, which balances out the tannins in the wine, resulting in a smoother taste. However, for white meat and fish, a citrus-forward and slightly grassy wine is recommended to enhance their delicate flavors without overwhelming them.

If you’re serving chicken with a classic BBQ sauce, consider pairing it with a Chardonnay, Zinfandel or Sauvignon Blanc; that has a touch of sweetness and intensity. This choice will beautifully complement the bold, honeyed flavors of the sauce without overshadowing them. As a general guideline, when your dish contains sugar, it’s advisable to select a wine with a higher sweetness level. This helps counterbalance the acidity and prevents a dry wine from appearing overly tart, ensuring a more enjoyable drinking experience.

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