Apple City Barbecue Sauce

November 11, 2010June 5, 2015 Sarah

If I had to pick a favorite condiment, barbecue sauce would be the one! It is so versatile. I love putting barbecue sauce on anything and everything, from pasta salad to burgers to french fries to salads. So when I was visiting my parents for a weekend recently and we had a little baking/cooking day, I jumped at the chance to make homemade barbecue sauce for our oven ribs. And boy was I glad I did.

Mike Mills' Apple City Barbecue Sauce | thepajamachef.com — din-din

This barbecue sauce is so much better than the bottled stuff, and even easier than I imagined–just throw it in a pot and cook away! I bet it would be really easy to make in a small crock pot too. I loved the distinct flavor of apples coupled with a bit of spicy kick. This is a barbecue sauce I can definitely see making again, especially during apple season. Be sure and try it soon–you won’t be disappointed!

Mike Mills' Apple City Barbecue Sauce

Servings: approximately 2 1/2 cups
Time: 75 minutes
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from Mike Mills’ Peace, Love, and Barbecue

Ingredients:

1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple cider
1/2 cup brown sugar, packed
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
2 teaspoons yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 strips bacon, cooked and crumbled [if you don’t eat bacon for whatever reason, feel free to omit this–I think it would be fine without it]
1 apple, peeled and finely chopped
1 cup onion, finely chopped
2 tablespoons green pepper, finely chopped

Directions:

Place all ingredients except apple, onion, and green pepper in a medium saucepan. Stir to combine, then boil over medium heat, stirring constantly. Fold in apple, onion, and green pepper, then reduce heat to a simmer. Cook over a simmer for about 30-60 minutes, or until apple, onion, and green pepper are softened and sauce is thickened to desired consistency.

Let cool and puree in a blender or food processor for maximum smoothness, if desired. We left it chunky but texture-phobic people may not like that. 🙂

Use to marinate meat or serve with pulled pork, shredded chicken, ribs, tofu, etc.

Question of the Day: What’s your favorite condiment?

Published by Sarah

Librarian. Runner. Wife. Jesus follower. Loves reading, Indiana basketball, trying new recipes, coffee, cuddling with my kitties, cozy scarves, and cardigans. View all posts by Sarah