I looked on the cook's illustrated site.. There are several types to choose from, but here are a couple.
Basic Pantry BBQ Sauce
From Cook's Country | August/September 2008
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Why this recipe works:
When it came to the liquid smoke in our no-cook Basic Pantry BBQ Sauce recipe, we found it best to avoid brands with additives such as salt, vinegar, and molasses. The test kitchen’s top-rated brand contains nothing but smoke and water. A teaspoon of hot sauce balanced the sweetness with a bit of heat.
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Makes about 1 1/4 cups
This great-tasting, no-cook barbecue sauce can be used to baste barbecued chicken, as a condiment for grilled hamburgers, or as a finishing sauce for our Smoked Pork Loin (see related recipe).
Ingredients
1 cup ketchup
3 tablespoons molasses
1 tablespoon cider vinegar
1 teaspoon hot sauce
1/8 teaspoon liquid smoke (optional)
Instructions
Whisk together all ingredients in a small bowl. The sauce can be refrigerated for up to 4 days.
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Barbecue Sauce
From Cook's Country | June/July 2011
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Why this recipe works:
We found that simmering the sauce on the stovetop concentrated the flavors and thickened the sauce. A little Worcestershire sauce provided rich, savory flavor and a combination of chili powder, cayenne pepper, and hot sauce provided just enough heat to register, but not so much that it overwhelmed the other flavors.
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Makes 3 cups
This recipe was developed using relatively mild Frank's RedHot hot sauce.
Ingredients
1/4 cup vegetable oil
2 onions, chopped fine
2 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 cups ketchup
10 tablespoons molasses
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
2 teaspoons hot sauce
Instructions
1. Heat oil in large saucepan over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds.
2. Add ketchup, molasses, vinegar, Worcestershire, mustard, and hot sauce and simmer, stirring occasionally, until sauce is thickened and reduced to 3 cups, about 30 minutes. (Sauce can be refrigerated for up to 1 week or frozen for up to 1 month.)
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Kansas City BBQ Sauce
Published June 1, 2006.
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Why this recipe works:
Our Kansas City BBQ Sauce recipe combines the usual sauce ingredients—ketchup, vinegar, molasses, hot sauce, mustard—with two unexpected ingredients: dark corn syrup and root beer, which give our barbecue sauce the sticky, sweet, and smoky characteristics. But beware: We found that our Kansas… read more
Makes about 4 cups
We like our barbecue sauce extra-thick. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking.
Ingredients
2 teaspoons vegetable oil
1 onion, minced
4 cups low-sodium chicken broth
1 cup root beer
1 cup cider vinegar
1 cup dark corn syrup
1/2 cup molasses
1/2 cup tomato paste
1/2 cup ketchup
2 tablespoons brown mustard
1 tablespoon hot sauce
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke (optional)
Instructions
Heat oil in saucepan over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Whisk in remaining ingredients, except for liquid smoke, and bring to boil. Reduce heat to medium and simmer until mixture is thick and has reduced to 4 cups, about 1 hour. Stir in liquid smoke, if using. (Sauce can be refrigerated in airtight container for up to 1 week.)
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Simple Sweet and Tangy Barbecue Sauce
Published July 2000
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Simple Sweet and Tangy Barbecue Sauce
Why This Recipe Works
When developing our recipe for homemade barbecue sauce, we found that pantry staples were sufficient to make a superior sauce. We started with ketchup and molasses and added cider vinegar, Dijon mustard, and hot sauce. Grating the onions into a smooth puree allowed us to add onion flavor without distracting bits. Cooking the garlic and spices in a little oil bloomed their flavors in our homemade barbecue sauce recipe.
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Classic Sauces
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ingredientsprint shopping list
1 medium onion, peeled and quartered
1cup ketchup
2tablespoons cider vinegar
2tablespoons Worcestershire sauce
2tablespoons Dijon mustard
5tablespoons molasses
1teaspoon hot pepper sauce, such as Tabasco
¼teaspoon ground black pepper
1 ½teaspoons liquid smoke (optional)
2tablespoons vegetable oil
1medium clove garlic, minced (about 1 teaspoon)
1teaspoon chili powder
¼teaspoon cayenne pepper
instructionsMakes about 1 1/2 cups
1. Process onion and 1/4 cup water in workbowl of food processor fitted with steel blade until pureed and mixture resembles slush, about 30 seconds. Strain mixture through fine-mesh strainer into liquid measuring cup, pressing on solids with rubber spatula to obtain 1/2 cup juice. Discard solids in strainer.
2. Whisk onion juice, ketchup, vinegar, Worcestershire, mustard, molasses, hot pepper sauce, black pepper, and liquid smoke (if using) in medium bowl.
3. Heat oil in large nonreactive saucepan over medium heat until shimmering but not smoking. Add garlic, chili powder, and cayenne pepper; cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil; reduce heat to medium-low and simmer gently, uncovered, until flavors meld and sauce is thickened, about 25 minutes. Cool sauce to room temperature before using. (Can be covered and refrigerated for up to 7 days.)
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