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homemade finger-lickin’ barbeque sauce (gf, df)

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This barbeque sauce was a great blend of tangy, sweet, and spicy. It may have been slightly on the too-tangy side for some of you, so I’ve allowed for some flexibility in the recipe. I would imagine.

This would make a fantastic dipping sauce, goes great on barbeque pizza, and I’m drooling over the idea of using it on chicken drumsticks. Sweet Suzie….

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Homemade Finger-Lickin’ Barbecue Sauce


  • 2c ketchup*
  • 1c water
  • 1/3c-1/2c vinegar (use either white or apple cider)
  • 1/2c brown sugar (0r more, to taste)
  • 1 Tbsp Worchestershire sauce*
  • 1/2 Tbsp black pepper
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp mustard powder
  • 1 Tbsp lemon juice
  • 1/4tsp liquid smoke (optional)*
  • 2 tsp paprika
  • dash of cayenne (optional)


  1. In a large saucepan with a lid, stir all ingredients together. Bring to a boil over medium heat. Reduce to a simmer and cook for 50 minutes to an hour, stirring occasionally (I stirred it about every 8-10 minutes) or till thickened and darkened.
  2. You probably want to test it about halfway through the cook time to see if you need more sugar, more vinegar, more pepper, etc.
  3. Store covered in the refrigerator for up to a week.
  4. Makes: about 2 1/2 cups


*Gluten Free, Dairy Free notes: Be sure to choose gluten free condiments. I go with Lea Perrins Worcestershire sauce, and Annie’s Organic ketchup



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    1. Beth – Sad to say I know NOTHING about canning. I’m actually waiting for a book from the library to discover this very thing. I’d love to make a large batch and can it in small jars. I just don’t know how to do it! If you try it, please let me know how it goes!

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