ScrapDawg's BBQ Sauce

A tangy, sweet, and savory sauce with a little bit of a cayenne kick. Recently, I came across my late mother's recipe for BBQ sauce. Unfortunately, that sauce was a clear product of mid-20th century suburban America. In addition to being way over sweetened, had a very off-flavor that was clearly created by someone who knew little to nothing about BBQ. So, putting nose to grindstone, I reworked the recipe into something an aficionado of BBQ joints would recognize as a proper sauce. Not too sweet, not too acidic, and packs a thoroughly enjoyable flavor punch. Best served with burnt ends.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop onion

Step 2

Combine spices in a ramekin, mix well, and set aside. Cayenne should be added in 1/2 tsp increments. Half tsp for mild, full tsp for medium, and 1.5+ tsp for hot.

Step 3

In a saucepan, melt butter over medium heat

Step 4

Add onion, and cook down until it starts to caramelize

Step 5

Add in ketchup, vinegar, spices, and suger

Step 6

Bring to a boil, then let simmer for an hour.

Step 7

Pour into a bottle or jar, and refrigerate overnight, or can be used right away for burnt ends. Makes approximately 14 oz.