By Kelly Bogard

Happy birthday, America! The Fourth of July holiday is almost here and celebration preparations are in full swing. Barbecue, all the trimmings, a good dessert. You name it, and it probably has a place on a Texas kitchen table.

In the Lone Star State, we like our choices. Of sauce. Or no sauce at all.

Some say it’s a must. Others think it’s a sin. But good barbecue sauce has its place. And I have the perfect homemade recipe for you to try out this weekend.

For Barbecue Sauce you will need…Barbecue sauce
3 cloves garlic
1 yellow onion, sliced
2 c. ketchup
1/2 c. butter, salted
1/2 c. apple cider vinegar
1/2 c. brown sugar
1 tsp salt
1 tsp pepper
1 tsp red chili flakes
1/2 tsp chili powder
1/4 tsp paprika
1 lemon, juiced

This sauce is a little sweet. And a little spicy. But not too much of either one. It’s great as a dip for sausage and brisket or as a final baste on a nice, juicy piece of chicken.

Using a blender or food processor, puree the onion and garlic until small chunks remain.
Barbecue sauce

Add the pureed vegetables to the ketchup and set aside.
Barbecue sauce

Melt the butter in a small pot. Once melted, mix in the ketchup mixture.
Barbecue sauce

Stir in the vinegar, lemon juice and brown sugar.
Barbecue sauce

Add in the remaining ingredients and simmer over medium-low heat for 30 minutes.
Barbecue sauce

Move the cooked sauce back to the food processor and pulse to make sure all ingredients are well-combined and smooth. Serve immediately or store refrigerated for up to two weeks.
Barbecue sauce

This is a great addition to any summer barbecue. Whether you sauce or not, we hope you have a safe and fun holiday. From all of us at Texas Table Top, enjoy!

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Recipe: Barbecue Sauce

Summary: Sweet, spicy and tangy sauce for your summer barbecue 

Ingredients

Barbecue sauce

  • 3 cloves garlic
  • 1 yellow onion, sliced
  • 2 c. ketchup
  • 1/2 c. butter, salted
  • 1/2 c. apple cider vinegar
  • 1/2 c. brown sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp red chili flakes
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1 lemon, juiced

Instructions

  • Puree the onion and garlic until smooth.
  • Add the vegetables to the ketchup and set aside.
  • Melt the butter in a small sauce pan.
  • Mix in the ketchup mixture.
  • Add the vinegar, lemon juice and brown sugar.
  • Stir in remaining spices.
  • Simmer over medium-low heat for 30 minutes.
  • Move the cooked sauce back to the food processor and blend until well-combined and smooth.
  • Serve warm or refrigerate for up to two weeks.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 3 Cups

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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