Welcome to The Recipe Corner, your new go-to spot for simple, delicious, and stress –free goodies straight from my kitchen to your phone screen. If you have stumbled over a rock and into this portal of the cook’s threshold, then you may as well stay and learn how to make Brown Sugar BBQ Sauce.
Well folks, it finally happened. I had two beautiful packs of boneless chicken thighs all rubbed up and ready to go into the oven when I made a horrific discovery. I walked to my cabinets and started pulling out everything under the sun except a bottle of store-bought BBQ sauce.
I looked in my fridge to see if I had stashed away one in there, but Lady Luck was not on my side. What I did find was ketchup, in abundance, sitting there mocking me from the door. The wheels started turning, and I decided that revenge on the ketchup would be swift and absolutely delicious.
I started digging and scrouged up my old recipe, but this time, I gave the retired beauty queen a little makeover.
Now, this sauce requires more than just the three or four ingredients you are accustomed to in this series, but stick with me. I promise you, everything you need is already in your kitchen pantry or the icebox.
Let’s get to the good stuff!
For this recipe you’re going to need one and half cups of ketchup, one and half cups of brown sugar, one fourth of a cup of apple cider vinegar, two tablespoons of Worchester sauce, two teaspoons of paprika, two teaspoons of onion powder, one teaspoon of black pepper, and two teaspoons of salt.
There is one ingredient in the picture not shown because it is completely optional. I like my BBQ sauce with a little more acidity and some gumption, so I always throw in a fourth of a cup of dill pickle juice.
And no, it does not make your food or the sauce taste or smell like pickles (I’ve made pickle jokes in the past). It does, however, add a little more to the flavor, but if it’s not your cup of tea, or sauce in this case, just add another fourth cup of the vinegar. It’s totally up to you, but be sure that you add in that extra splash of one or the other.
So, with our life changing decisions out of the way, throw all the ingredients into a medium sized pot and whisk them together. Bring the sauce to a boil while stirring vigorously and then bring it down to a low simmer. Let it cook 15 to 20 minutes, only stirring occasionally. You’ll know it’s ready when the sauce thickens and turns brown.
If you aren’t completely sure that it’s done, run a spoon through the sauce and see if it coats it. If it runs right off and it’s watery, you need to let it cook a little longer.
Once the sauce is ready, you can use it right away on whatever you’re grilling or baking. If you want to use it later, let it cool off completely and store it in a mason jar in the fridge.
I posted a picture of the final results on the finished chicken thighs. It browned them up beautifully, and they were so juicy and fork tender.
This recipe made one batch of sauce and took a total of 25 minutes. Not bad at all, and it was quite literally a one-pot wonder. It was also a life saver, and I honestly don’t think I’ll be buying the store-bought stuff anymore.
If you put it on porkchops, would that be a case of putting lipstick on a pig? The homemade sauce sure does make the meat pretty.
Keep your apron close and your oven closer and be sure to check back in at The Recipe Corner each week. There’s bound to be something here that will have your kitchen smelling amazing, and the mama in you smacking hands away from a plate. Seasonal recipes are on the horizon, so stay tuned! Happy Fall Y’all!
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