Paula Deen Jamie’s BBQ Sauce

Paula Deen Jamie's BBQ Sauce turns apple cider vinegar, ketchup and brown sugar into a tangy, slightly spicy homemade sauce in 50 minutes. Save this easy homemade BBQ sauce for cookout weekends, game day or Sunday dinner, because it's a simple one-pot sauce that makes about 4 cups for ribs and chicken.

Let the sauce simmer on medium-low for the full 35 minutes, because that slow reduction turns thin, sharp vinegar into a glossy sauce that clings to ribs. Pull it early and it stays runny and harsh, so it slides right off the meat.

Paula's version leans on 2 cups of apple cider vinegar and a hit of Dijon mustard. That puts it closer to a tangy Carolina-style sauce than the sweet, thick bottled kind. The cayenne and chili powder give it a slow back-of-the-throat heat, and you can dial that down without touching the vinegar.

Paula Deen Jamie's BBQ Sauce

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

45

kcal

Softened onion, vinegar, ketchup and brown sugar cook down into a glossy, tangy sauce with a slow cayenne heat. It thickens as it simmers, so it brushes onto ribs and chicken without running off.

Ingredients

• 1 tablespoon Canola oil
  

• 2 tablespoons onion, finely chopped
  

• 2 cups apple cider vinegar
  

• 1 1/2 cups ketchup
  

• 3/4 cup light brown sugar
  

• 3 tablespoons Dijon mustard
  

• 1 tablespoon Worcestershire sauce
  

• 2 teaspoons chili powder
  

• 1 teaspoon cayenne pepper
  

• Kosher salt
  

• Freshly ground black pepper
  

Directions

• Soften the onion: Heat 1 tablespoon canola oil in a medium saucepan over medium-high heat. Then add 2 tablespoons finely chopped onion and stir until it softens.
• Add the sauce ingredients: Add 2 cups apple cider vinegar, 1 1/2 cups ketchup and 3/4 cup light brown sugar. Then stir in 3 tablespoons Dijon mustard, 1 tablespoon Worcestershire sauce, 2 teaspoons chili powder and 1 teaspoon cayenne pepper, and season with kosher salt and freshly ground black pepper.
• Simmer until thick: Turn the heat down to medium-low and let the sauce simmer for about 35 minutes. It's ready once it thickens enough to coat the back of a spoon.
• Taste and use: Taste the sauce and add a little more salt or pepper if it needs it. Then brush it onto ribs, chicken or pork, or serve it warm on the side.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this BBQ sauce less spicy?

Cut the cayenne pepper to 1/2 teaspoon, or leave it out if you want zero heat. The chili powder still gives you plenty of warm, smoky flavor, so the sauce won't taste flat.

How long does homemade BBQ sauce keep in the fridge?

Let it cool, then pour it into a jar or airtight container and refrigerate. Because it's mostly vinegar and ketchup it keeps well, but use it within a couple of weeks to be safe.

Can I make this sauce ahead of time?

Yes, and it's a good idea, since the flavors settle and mellow after a night in the fridge. Warm it gently on the stove before brushing it onto meat.

What can I use instead of apple cider vinegar?

White wine vinegar is the closest swap, though the sauce will taste a little sharper and less fruity. I'd skip plain white vinegar, since it's harsher and makes the sauce taste thin.

Why is my BBQ sauce still runny after 35 minutes?

Your heat is probably too low or the pan is too wide, so the liquid isn't reducing fast enough. Raise the heat slightly and keep simmering, stirring now and then, until it coats a spoon.