How to Make Sweet and smoky barbecue sauce

• Heat the olive oil in a saucepan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
• Add the ripe tomatoes to the saucepan. If using fresh tomatoes, make sure to peel and chop them before adding. If using canned tomatoes, crush them slightly before adding to the pan.
• Stir in the brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, ground cumin, ground black pepper, and salt. If using liquid smoke for extra smokiness, add it at this stage.
• Bring the mixture to a simmer, then reduce the heat to low. Let the sauce cook uncovered for about 30-40 minutes, stirring occasionally, until it thickens and the flavors meld together.
• Once the sauce has reached your desired thickness, remove the saucepan from the heat. Allow the sauce to cool slightly.
• Transfer the mixture to a blender or use an immersion blender to puree the sauce until smooth. If you prefer a chunkier sauce, you can skip this step or only partially blend it.
• Taste the sauce and adjust the seasoning if needed. You can add more brown sugar for sweetness or more vinegar for tanginess.
• Once the sauce has cooled completely, transfer it to a clean, airtight container. It can be stored in the refrigerator for up to two weeks.

This Sweet and Smoky Barbecue Sauce is perfect for slathering on grilled meats such as ribs, chicken, and pulled pork. It can also be used as a dipping sauce for fries, onion rings, and other fried snacks.

Sweet and Smoky Barbecue Sauce is a quintessential American condiment that adds a delightful balance of sweetness, smokiness, and tanginess to a variety of dishes. Its rich flavors are a testament to the art of barbecue, making it a favorite for backyard cookouts and gatherings.

Facts about the Sauce:

Barbecue sauce variations exist across different regions in the United States, each with its unique blend of flavors and ingredients. Some versions incorporate molasses, honey, or different types of vinegar for distinct taste profiles. The smokiness in this sauce can be attributed to the smoked paprika and, if used, the liquid smoke. The sauce’s ability to caramelize on grilled meats is what gives barbecued dishes their signature charred and flavorful coating.