Hickory Barbecue Sauce Recipe

This hickory barbecue sauce takes quite a lot of ingredients, but if you make a big batch, you can freeze it and oh my is it ever worth it on your next burger.


1/4 cup butter
1/2 cup onion, diced
1 garlic clove, crushed
1 (28 ounce) can crushed tomatoes
1 (6 ounce) cans tomato paste
1 cup water
1/4 cup apple cider vinegar
1/2 cup ketchup
1/4 cup dark molasses
1 Tablespoon chili powder
1 Tablespoon hickory smoke salt
1 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
1 bay leaf
3 drops hot pepper sauce

(Makes 4 cups)


Over medium heat, in a large frying pan, heat butter.

When butter has melted, add onion and garlic, and saute until translucent.

Stir in remaining ingredients

Bring the entire thing to a boil and then lower the heat, and simmer uncovered for 30-40 minutes.

Stir every so often.

Remove fro heat, and pour the liquid over a fine mesh sieve to strain away any solids.

Keep covered in the fridge until needed for 3 weeks, or freeze in batches for 2 months.