The BEST BBQ Sauce You'll Ever Make (2 Easy Recipes)

🔗 Save $6,000 A Year with My Complete Amish Home-Saving Method I teach: https://eliasyoder.com I promised you at the end of my ribs video that I would show you how to make your own barbecue sauce one day, and today I make good on it, and I give you not one but two, for there is more than one kind of barbecue sauce in this world and they are each wonderful in their own way. Most folks buy their barbecue sauce in a bottle and never once think of making their own, believing it to be some complicated thing. But turn that bottle around and read what is in it, and you will find a long list, near the top of it sugar, and often corn syrup, and then a string of things you cannot pronounce. You are buying mostly sweetened, thickened, colored water at a good price. Real barbecue sauce is one of the easiest things in the world to make. It is a handful of things you likely already have, simmered together in a pot for a few minutes, and it is so far better than the bottle that once you make your own you will keep making it. And here is the secret to all of them, that every barbecue sauce is a balance of four things: something sweet, something sour, something savory and deep, and something with a little warmth. Hold those four in mind and you understand every sauce there is. INGREDIENTS For the sweet-and-tangy tomato sauce: Tomato sauce or paste (or your own put-up tomatoes) Molasses and/or brown sugar Cider vinegar Worcestershire sauce A little prepared mustard Onion and garlic Black pepper, paprika (smoked if you have it), cayenne to taste For the tangy vinegar-and-mustard sauce: Prepared mustard (yellow or brown) Cider vinegar Brown sugar or honey A splash of Worcestershire Salt, black pepper, cayenne Optional: a bit of mayonnaise for a creamy version Here is what you will learn: ✔ The four-part balance behind every barbecue sauce ✔ Why molasses gives that deep, dark, almost smoky sweetness ✔ Why cider vinegar is the tang most folks leave too weak ✔ How Worcestershire and mustard build savory depth ✔ How to bring a smoky note into a stovetop sauce, honestly ✔ Why simmering cooks off the raw edge and thickens the sauce ✔ How to taste and balance a sauce to your own tongue ✔ The old tangy vinegar-and-mustard sauce, and where it comes from ✔ How both sauces keep in the cold box for weeks ✔ All the places a good sauce goes beyond ribs You do not need a bottle. You need a few honest things and a pot. And once you brush your own sauce on a rack of ribs, or spoon it over pulled pork, made exactly to your taste with not one strange thing in it, you will understand what the old kitchens always knew, that the sauce on your meat was never a factory's secret, only a few honest things balanced in a pot by your own hand. Now tell me something down in the comments. What goes in your family's barbecue sauce, and are you a thick sweet sauce person or a thin tangy vinegar person? Folks have their loyalties, and I would dearly love to know where you stand and what part of the country you are from, for barbecue sauce is a regional thing. Tell me. Next time I am going to show you what to do with all that good buttermilk left over from churning your own butter, for we waste nothing, and it makes the finest thing that ever came out of an oven. Buttermilk biscuits, tall and flaky and tender, that pull apart in soft warm layers and drink up butter and honey and, yes, a bit of this very sauce with a piece of pork tucked inside. Next time, buttermilk biscuits. Until then, take good care of the ones at your table. And keep a kitchen that knows the sauce on your meat was never a factory's secret, only a few honest things balanced in a pot by your own hand. #barbecuesauce #bbqsauce #homemadebbqsauce #bbq #ribs #pulledpork #fromscratch #scratchcooking #amishcooking #cookingfromscratch #homestead #oldfashionedcooking #saucerecipe #carolinabbq #pennsylvaniadutch