Crafting Bbq Sauce: Dry Rub To Sauce Perfection

Making your own barbecue sauce is easy, and it's a great way to avoid unnecessary additives and preservatives. Plus, it allows you to customise the flavour to your liking. To make barbecue sauce from a dry rub, you'll typically need to fry onions and garlic, then add the dry rub and a liquid base such as stock, water, or beer. You can also include other ingredients like ketchup, vinegar, and sugar to taste. For a thicker sauce, you can add cornstarch or boil the mixture down to your desired consistency.

Choosing your dry rub ingredients

When choosing the ingredients for your dry rub, it's important to consider the flavours you want to create and any dietary requirements or allergies you need to accommodate. Dry rubs typically consist of a blend of spices, herbs, and sometimes sugar, which can be mixed and stored for future use.

A good place to start is with everyday spices you may already have in your cupboard, such as garlic powder, onion powder, salt, black pepper, and paprika. These provide a savoury base for your rub. From there, you can add other spices and herbs to create a unique flavour profile. For a spicy kick, include some cayenne pepper or chilli powder. If you like your rub with a hint of sweetness, add some brown sugar. Smoked paprika or celery salt can lend a nice smoky flavour, while dried oregano and ground cinnamon add an unexpected twist.

If you're looking to cut down on sodium, you can reduce the amount of salt or omit it altogether, as the celery seed in celery salt still provides great flavour. You can also tailor your rub to specific dietary needs, such as gluten-free or Paleo diets.

Once you've chosen your ingredients, simply mix them together and store them in an airtight container or a resealable plastic bag in the freezer until you're ready to use them.

Frying onions and garlic

Firstly, slice or dice your onions. The size of the pieces will depend on how chunky you want your final sauce to be. For a smooth sauce, you can grate the onion instead. You can also add onion powder to your dry rub for an extra hit of onion flavour.

Next, heat some oil in a frying pan or saucepan over a medium heat. Olive oil or another vegetable oil will work well. Add your onions to the pan and cook, stirring occasionally, until they are soft and translucent. This step will take around 5-10 minutes. You can also add a pinchsection=Cook Mode (Keep screen awake) pinch of salt to help the onions break down.

Now it's time to add the garlic. Mince or grate 1-2 cloves of garlic, depending on how garlicky you want your sauce to be. Add the garlic to the pan and cook for a further minute or two,section=Cook Mode (Keep screen awake) stirring frequently to ensure it doesn't burn.

Once your onions and garlic are soft and fragrant, you can add the remaining ingredients for your barbecue sauce. For a basic sauce, you'll need ketchup, vinegar, sugar, Worcestershire sauce, salt, and pepper. You can also add some spice with chilli powder, mustard, and hot sauce. Stir everything together and simmer for around 10 minutes to allow the flavours to meld.

And that's it! You've successfully fried your onions and garlic and are well on your way to making a delicious barbecue sauce.

Adding spices and liquids

When making BBQ sauce from a dry rub, you can add spices and liquids to create a sauce with a distinctive flavour. This process involves frying onions and garlic, adding spices, and incorporating liquids such as ketchup, vinegar, and stock.

Firstly, dice an onion and mince or grate some garlic cloves. Sauté these in a saucepan with olive oil over medium heat until the onion becomes translucent. You can also add some butter to the pan if you wish. Then, add your dry rub, stirring to combine and develop the flavours.

Next, it's time to add liquids to create the base of your sauce. You can use a combination of ketchup, chicken or other stocks, cider vinegar, and water. Bring this mixture to a medium boil and continue boiling until reduced to your desired consistency. You can also add some cornstarch mixed with water to lightly thicken the sauce.

If your dry rub has a particular flavour that makes it stand out, you can emphasise this by adding a complementary ingredient to the sauce. For example, if your rub contains fennel seeds, add a shot of aniseed liqueur, or if it has orange zest, use orange juice instead of water.

Finally, adjust the sauce to your taste preferences. If you want to make it spicier, add more cayenne pepper or crushed red pepper flakes. You can also add more sugar, salt, or vinegar to suit your palate.

Remember, the dry rub will be an accent to the sauce rather than the main flavour, so envision it as a way to coalesce the spices in your sauce. By making your own BBQ sauce, you can tailor it to your taste preferences and dietary needs, creating a delicious and distinctive flavour profile.

Simmering and reducing the sauce

To make BBQ sauce from a dry rub, you'll need to simmer and reduce the sauce to achieve the right consistency. Here's a step-by-step guide:

Start by frying some onions and garlic in a saucepan over medium heat. You can adjust the amount of onion and garlic to your taste preferences, but typically, one medium onion and two cloves of garlic are enough. Sauté the onion until it becomes translucent, then add the garlic and stir to combine.

Next, add your dry rub to the saucepan. The amount of dry rub you use will depend on your desired level of spiciness and flavour intensity. As a guide, use about 1/4 to 1/2 cup of dry rub for a standard batch of BBQ sauce. Stir the dry rub into the onion and garlic mixture, allowing the spices and herbs to release their flavours.

At this point, you can also add other ingredients to enhance the flavour of your sauce. For example, if your dry rub contains fennel seeds, you might add a shot of aniseed liqueur, or if it has orange zest, you could use orange juice. Get creative and experiment with different additions to find what works best with your dry rub.

Now, it's time to add the liquid ingredients that form the base of your BBQ sauce. The exact measurements will depend on the quantity of sauce you're making, but a good rule of thumb is to use equal parts ketchup and vinegar, with a smaller amount of water. For example, you might use 1/2 cup of ketchup, 1/2 cup of vinegar, and 1/4 cup of water. You can also add a sweetener like brown sugar or molasses to taste.

Stir all the ingredients together and bring the mixture to a boil. Then, reduce the heat to a gentle simmer and allow the sauce to cook for at least 30 minutes. Keep an eye on it and stir occasionally to prevent sticking. You'll know it's ready when the sauce has reduced by about one-third and has a thick, glaze-like consistency.

Finally, taste your sauce and adjust the seasoning as needed. If you prefer a sweeter sauce, add a little more brown sugar or molasses. For a tangier sauce, add a splash more of vinegar. If you like it spicy, you can include extra cayenne pepper or hot sauce.

Once you're happy with the flavour, allow your BBQ sauce to cool before transferring it to a sealed container. It will keep in the refrigerator for several months, so you can make big batches to always have some on hand for your barbecuing needs!

Thickening the sauce

To start thickening your BBQ sauce, you should first bring the mixture to a boil. This will help to reduce the volume of the sauce and concentrate its flavours. Depending on your desired consistency, you may need to boil the sauce for at least 30 minutes or until it has reduced by about one-third. During this process, you can also add more water or stock if the sauce becomes too thick.

Once the sauce has reached the desired volume, it's time to focus on thickening it further. One effective method is to create a slurry by mixing cornstarch or flour with a small amount of water. Start with a ratio of 1 tablespoon of cornstarch or flour to 2 tablespoons of water, and adjust as needed. Mix this slurry into your sauce and continue cooking it over medium heat. The slurry will help to bind the sauce and give it a thicker consistency.

Another option for thickening your BBQ sauce is to add a butter and flour mixture, also known as a beurre manié. To make this, simply mix equal parts softened butter and flour until it forms a paste. Whisk this paste into your sauce over medium heat, and it will help to thicken it while also adding a rich, glossy sheen.

If you prefer a lighter BBQ sauce, you can use alternative thickening agents like arrowroot powder or tapioca starch. These options provide a similar effect to cornstarch but result in a clearer, less cloudy sauce. Simply mix either arrowroot or tapioca starch with water, creating a slurry, and then whisk it into your sauce.

Finally, as you're thickening your sauce, it's important to taste and adjust the flavours as needed. You can add more of the dry rub spices to enhance the flavour, or experiment with additional ingredients like cayenne pepper, brown sugar, or hot sauce to create a unique blend that suits your taste preferences.

Remember, the key to successful thickening is patience and gradual adjustments. By taking your time and carefully monitoring the consistency and flavour of your sauce, you'll be able to create a delicious and distinctive BBQ sauce from your dry rub.

Frequently asked questions