Summer is fast approaching, and our family loves to BBQ! We cook most everything out on the patio when the weather gets warm. Often we just use a little sea salt and pepper, but when we are hankering for some sauce, it’s our homemade BBQ sauce every time! If you have a blender, you can whip this up in a hurry and keep it in the refrigerator for up to two weeks. I love that this sauce doesn’t overpower the flavor of the meat, like so many of the bottled sauces do.
This recipe makes up a full blender full, so I fill pint-sized containers and put them in the freezer. When I need more, it’s easy to bring one out to thaw in the morning. It will be completely thawed and ready to use by dinner time. Plus, whenever I have guests over for BBQ, I have a container to send home with that guest (you know the one) that goes on and on about how wonderful it is!
Some words of warning about BBQ sauce. Place the sauce in a small bowl and use a pastry brush to apply to your selected cut of meat. You can always refill the bowl if you run low…but don’t ever dip the pastry brush in your main container of sauce, as the enzymes and bacteria from the raw meat will contaminate your sauce. It’s sort of like the “double-dipping” concept. You don’t want anything in your main bowl of sauce if you plan to put it back in the refrigerator.
Always grill your meat before you apply the sauce. 10-15 minutes before the meat is done, start brushing it on and repeat as desired for the amount of sauce you like! This sauce caramelizes a bit, and is just delicious! ***If you don’t want such a large amount, cut the recipe in half!
You will need:
1 cup of real orange juice (when I can find “heavy pulp” juice, that is what I prefer, or I juice oranges myself)
1/2 cup of mustard
2 cups of ketchup
1 small yellow onion, coarsely chopped
4-5 garlic cloves (cleaned and husk removed)
2/3 cup of brown sugar
1 tsp of ground pepper
1 tsp ground red pepper (optional)
1. Place the orange juice in the blender and add the garlic and onions.
2. Mix on “chop” to incorporate the onions and garlic.
3. Add the rest of the ingredients and increase blender speed to puree and blend for 1 minute.
4. Separate into 1 cup jars/plastic containers and freeze what you don’t use.
5. Brush on grilled meat about 10-15 minutes before meat is done. Repeat every 5 minutes.
Leftover sauce will keep in the refrigerator for 2 weeks, so BBQ often!
I hope you enjoy this delicious sauce. It’s easy, fun and both you and your guests will love it.
Amber comments: This recipe would be absolutely delicious with a Malbec red wine. The one I’d like to suggest to you is from our bargain wine of the week – Locations “AR”. The notes of blueberry, pepper, and vanilla will perfectly compliment all of the flavors in both the smokey barbecued meat and all of the elements in the sauce. I don’t know about you, but I can’t wait to make a big pile of ribs this weekend!
Have a great week! ~ April