Grilled chicken breasts dripping with this thick barbecue sauce can't be beat. The recipe calls for brown sugar for a classic sweet taste and includes less sodium than commercial sauces. For a version with extra smoky flavor, use Spanish smoked paprika.
1 1/2 cups no salt-added tomato sauce
2/3 cup packed dark brown sugar
3 tablespoons cider vinegar
1 1/2 tablespoons molasses
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 teaspoons dry mustard
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon onion powder
2 teaspoons barbecue smoked seasoning (such as Hickory Liquid Smoke)
1/2 teaspoon garlic powder
1/4 teaspoon celery seeds
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
1 (6-ounce) can tomato paste
How to Make It
Combine tomato sauce, sugar, vinegar, molasses, Worcestershire sauce, and the remaining ingredients in a large saucepan over medium-high heat; bring to a simmer. Cook 15 minutes, stirring frequently.
My favorite BBQ sauce ever! I do tweak it a bit, I use half the sugar, and probably a bit more sauce (2 8 oz or 1 15 oz cans). I really think the liquid smoke is worth looking for, it adds a great smoky quality. Homemade sauce makes all the difference whether it's for grilled chicken, Hawaiian pizza, or bbq meatloaf. I can't recommend this recipe enough!
I love this recipe, it's my favorite barbecue sauce recipe. However, I have made some adjustments to it. I increased the tomato sauce to two cups so that I wouldn't have to keep half a can in the fridge. I also increased the brown sugar by a few tablespoons, and sometimes use honey instead of molasses, and I doubled the garlic.
The one problem I have with the sauce is that it's next to impossible to simmer the sauce as long as the recipe says to because it's so thick that droplets of hot sauce fly everywhere when it starts to bubble, and my hands are often covered in tiny burns after I've made this sauce.
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