Smoky Balsamic BBQ Sauce

By • May 5, 2013 • 10 Comments



Author Notes: My sauce is from the heart; 12 years ago I started it from scratch, working like a mad scientist, tinkering for weeks to get the balsamic flavor profile I was after. Fast forward a few years later…my mouth dropped open while watching Michael Chiarello make a sauce using similar ingredients, all the while stating how these flavors must run in his Italian blood; and I thought, it must be true!

This recipe is always a crowd pleaser however it is used - for pulled pork, ribs, dipping or my favorite for grilled pizza.
lapadia

Makes 2 cups, approx.

  • 1 tablespoon butter
  • 1/4 cup brown sugar (I sometimes use honey or agave)
  • 2 teaspoons granulated onion powder
  • 3 tablespoons dark balsamic vinegar
  • 3 tablespoons molasses
  • 1-1/2 teaspoon liquid smoke
  • 1/8 teaspoon, a pinch, sea salt
  • 1/8 teaspoon, a pinch, ground allspice
  • 15 oz. can tomato sauce
  • Optional – Tabasco to taste
  1. In a sauce pan melt the butter, browning it a bit. Add the sugar, onion powder, vinegar, molasses, liquid smoke, salt and allspice. Heat ingredients until they start to bubble, stir in tomato sauce and simmer, covered, for an hour. Stir in Tabasco sauce to taste, optional.
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over 1 year ago BlueKaleRoad

What a mouthwatering sauce, Linda! I'll be making this soon. :)

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Thanks,Hannah! Would love your feedback after you try it! :)

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over 1 year ago Bevi

I'll make this and put it in a nice container. Hopefully this can replace some of the processed sauces that get bought without my knowledge!

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Good plan, Bevi! Hope it is well received :)

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over 1 year ago susan g

What a great sauce! It keeps really well, and it's perfect on everything we've tried. Nice twist on sandwiches if the grill isn't on the menu.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Hi susan g! Thanks for your feedback, I'm happy to know you have found many ways to enjoy it!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

Memorial day weekend, I am looking forward to trying this and Bevi's. I am sure making it a few days in advance will be good, the flavors will meld and It will be even more deliious. Thanks for a great recipe. Can't wait to try both of these sauces.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

I have some of Bevi's leftover and it gets better as it sits!! Delicious. Memorial Day, OMG, where is this year going (?), too fast!!

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I love this, do you know how long it will keep refrigerated? Between your's and Bevi's I am going to have to do a lot of grilling.

Massimo's_deck_reflection_10_27_13

over 1 year ago lapadia

Thanks, Suzanne! I've had this sauce leftover up to a couple weeks and it was fine. BTW - I made Bevi's and I LOVE it.