Ginger BBQ Sauce

Facts

Creating your own sauces at home is a great way to stock up your pantry with new flavors. Not to mention your custom sauces lack preservatives found in store bought versions – never a bad thing. The additions of fresh Ginger and Fermented Garlic add a nice zest to my recipe. Traditional BBQ Sauce flavors vary based off of history and geography, see the Tips below to learn more. This BBQ Sauce is tangy and sweet, great used as a marinade, added to slow cooked cuts or basted meats off the grill. 

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Prep Time: 15 Minutes

Cook Time: 45 Minutes – 1 Hour

Yield: 3 Cups

Ingredients: 

2 Yellow Onions, Sliced

2 Tablespoons Extra Virgin Olive Oil

3 Garlic Cloves, Minced (You could use Fermented Garlic if you have it! Check the recipe section for this recipe)

1 Tablespoon Ginger, Freshly Grated

2 Tablespoons Chili Powder

½ Tablespoon Cayenne Pepper

½ Tablespoon Ground Black Pepper

2 Cups Ketchup

2/3 Cup Molasses (for a less sweet version, I start with half of this amount and add as needed)

¼ Cup Apple Cider Vinegar

¼ Cup Spicy Brown Mustard

2 Teaspoons Hot Wing Sauce

Method: 

  1. In a medium pot, saute the Sliced Onions in Extra Virgin Olive Oil until tender.

  2. Add Garlic and Ginger. Cook for 2 minutes. 

  3. Add all of the Spices and cook for an additional 2 minutes, stirring to toast the spices evenly.

  4. Stir in the wet ingredients, stir until well incorporated and bring the sauce to a boil.

  5. Reduce to a simmer and cook for 45 minutes or until you achieve the desired consistency.

  6. Cool to room temperature and strain – or leave the chunks of onion in there – I usually do. You may also blend this sauce, just be aware that it can become thicker in consistency.

Helpful Tips and Notes 

  • If needed, the you can always use Honey instead of Molasses. Brown Sugar also works.

  • Sometimes I add Chipotle Chili Powder and a touch of Cumin instead of the Ginger. People have gotten very creative with fresh citrus zest, coffee grounds, and different fruits like cherries and pineapple. 

  • BBQ Sauce varies by region – North Carolina blends Vinegars for a zippy touch and South Carolina is a Mustard base (Carolina Gold). Texas uses a basting sauce called Mop Sauce which is more of a thin glaze, complimenting their traditional style of smoking meats. Kansas City Style BBQ sauce is what most are familiar with – it’s sweet and sticky with a touch of smoke. In Alabama, the base is made of Mayonnaise mixed with Vinegar and Pepper for smoked Chicken and Pork.

  • Stay tuned for our upcoming recipes in anticipation for grilling season, we will be playing with the smoker soon too!

Recipe by Isabelle Jackson Nunes

BBQ/WingsMarkegard Family Grass-FedComment