Hickory Barbecue Sauce

Hickory Barbecue Sauce
Hickory Barbecue Sauce. Ray Katchatorian/Getty Images
  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: Makes about 1 1/4 cup
Ratings (6)

This is a good, thin barbecue sauce that relies more on vinegar and beer than on tomatoes for its base. You can omit the liquid smoke if preferred. Use this sauce on beef brisket, chicken and pork.

What You'll Need

  • 1/3 cup/80 mL beer
  • 1/4 cup/60 mL red wine vinegar
  • 3 tablespoons/45 mL ketchup
  • 2 tablespoons/30 mL vegetable oil
  • 2 tablespoons/30 mL brown sugar
  • 1 teaspoon/5 mL onion powder
  • 1 teaspoon/5 mL garlic powder
  • 1 teaspoon/5 mL salt
  • 1/2 teaspoon/2.5 mL
  • liquid hickory smoke (omit if preferred)
  • 1/2 teaspoon/2.5 mL ground red pepper

How to Make It

1. Stir ingredients together in a small saucepan. Bring to a high simmer, reduce heat  to medium-low and simmer for an additional 8-10 minutes. Stir often and watch for burning. Adjust heat accordingly.

2. Remove from heat and let cool for 15-20 minutes before using. 

3. Store unused sauce in an air tight container in the refrigerator for up to 1 week after preparation.  Warm slightly before using.