Star Ingredient: apple
Flavor Affinities: CHILE + APPLE CIDER VINEGAR + BROWN SUGAR
Tastes: sweet and tangy
Textures: saucy and smooth
Method: stovetop (warm) and stir
Wisdom: To get the cleanest apple taste, use pure apple juice and look for raw, unfiltered apple cider vinegar.
I’m leaking this good, all-purpose barbecue sauce just in time for Memorial day to go with this Epic Texas BBQ Burger. This is a great sauce for juicy grilled burgers, pulled pork sandwiches, and bbq pork ribs (though I’d encourage a splash more apple cider vinegar in the case of ribs). When the weather is nice, I don’t like to spend a ton of time inside my kitchen. Enter this bangin barbecue sauce ready in a snap.
Unlike some barbecue sauces that take hours to make, you will have homemade barbecue sauce in 5 minutes (our little secret). If you ever wonder why your favorite barbecue joint gets customers, it’s all in how they set themselves apart with a kick ass sauce.
For your next grill out, skip the overly sweet store-bought crap that has preservatives, and make your own! I’m willing to bet that you have at least some of these ingredients already:)
Since this is an apple-inspired bbq sauce, let’s talk about that. In terms of apple juice, I like to look for just pure apple juice. No funny business. That means nothing too fakey or no mulled apple cider business.
Easy Apple Barbecue Sauce Steps
- Combine all recipe ingredients in a small sauce pot.
- Warm over medium heat. No need to simmer here, just stir to combine.
- Transfer to a jar or squeeze bottle and store in the refrigerator for up to 1 month.
If you want to be chill as a cucumber at your outdoor barbecue party, make this sauce ahead. It will keep for up to 1 month, so there’s no need to make it the day of (even though it only takes 5 minutes).
Easy Apple Barbecue Sauce
- 1 3/4 cup ketchup
- 1/2 cup apple juice
- 1/4 cup apple cider vinegar
- 1/4 cup white vinegar
- 1/4 cup brown sugar
- 2 tbsp worcestershire
- 1 tbsp chile powder
- 1/2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1 1/2 tsp black pepper
- Combine all the ingredients in a small sauce pot over medium heat. Warm and stir until smooth. No need to simmer, the idea is to warm it only so that the ingredients marry.
- Transfer to a squeeze bottle or however you want to store it. Refrigerate for up to 1 month.
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