Apple City Barbecue Sauce

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 | thepajamachef.com

Look at that sauce!

Mike Mills' Apple City Barbecue Sauce

  • Servings: approximately 2 1/2 cups
  • Time: 75 minutes
  • Print

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?

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