Best bbq sauce ever

    8 hours 20 min

    This sauce is not only delicious, but it's also quick and easy to make. Enjoy this wonderful barbecue sauce as a condiment or use as a marinade.

    68 people made this

    Serves: 12 

    • 125g ketchup
    • 125ml water
    • 2 tablespoons black treacle
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon white wine vinegar
    • 1 tablespoon Dijon mustard
    • 1 tablespoon light brown soft sugar
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon hot pepper sauce
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon freshly ground black pepper

    Prep:5min  ›  Cook:15min  ›  Extra time:8hr chilling  ›  Ready in:8hr20min 

    1. Beat together the ketchup, water, black treacle, Worcestershire sauce, white wine vinegar, Dijon mustard, light brown soft sugar, salt, hot pepper sauce, garlic granules and black pepper together in a small heavy-bottomed saucepan and place over medium heat.
    2. Bring to the boil, reduce heat to low and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavours to blend and reduce any sharpness from the vinegar.

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    Reviews in English (67)


    Very quick to prepare and a tasty sauce. I also whipped this together when I was out of barbecue sauce (and Tabasco), so added 1/2 of a finely diced chipotle pepper (drained off the adobo sauce), and used a sugar-free ketchup, because husband needs to cut down sugar. Chipotle added a nice underlying smokiness to the taste, I would recommend it. Simmered it for about 35-40 minutes, because I needed it that night. It was quite good even the same day, but was definitely a better sauce the next day, worth the wait. It was a hit, and will make it again. Thank you for adding it.  -  08 Jul 2010  (Review from Allrecipes US | Canada)


    good sauce, i used regular vinegar and it turned great... next time i'll use different kinds of vinegar to see whats flavors come out... but i liked it, i cooked up some choppe up chicken and made some chicken sandwiches with it.... now ribs are cooking and i'm gonna do those with the sauce....  -  26 Jul 2010  (Review from Allrecipes US | Canada)


    Delicious. Tangy and sweet and very zippy! I reduced the Tabasco by half so there would be a higher chance that my kids would eat it. I made it the night before, and then used it on beef ribs in the crock pot. Wonderful flavor! The ribs are gone, but I've been eating the leftover sauce on rice all week. I'll make this again any time I need a bbq sauce and have time to let it sit all night.  -  28 Jun 2010  (Review from Allrecipes US | Canada)