Killer Hogs BBQ Sauce Recipe
Killer Hogs BBQ Sauce Recipe is a homemade barbecue sauce that brings a rich balance of sweetness, tang, mild heat, and savory depth to grilled foods.Brown sugar gives it a rounded sweetness, while tomato paste adds body and Worcestershire sauce brings a deeper savory note.
Equipment
- Medium heavy-bottom saucepan
- Measuring cups
- Measuring spoons
- Whisk
- Silicone spatula
- Fine mesh strainer
- Heatproof glass jar
- Funnel
Ingredients
- ⅔ cup packed brown sugar
- ⅓ cup water
- ¼ cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- ½ cup tomato paste
- 2 tablespoons light corn syrup
- 1½ tablespoons granulated sugar
- 1½ tablespoons distilled white vinegar
- 1 teaspoon salt
- 2 teaspoons modified corn starch
- 1¼ teaspoons paprika
- ¾ teaspoon chili powder
- ½ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon xanthan gum
- ¼ teaspoon vanilla extract
Instructions
Make the sauce base
- Pour the water into a medium saucepan, then add the brown sugar, tomato paste, corn syrup, apple cider vinegar, Worcestershire sauce, granulated sugar, distilled vinegar, salt, paprika, chili powder, black pepper, garlic powder, and onion powder. Whisk everything together until the tomato paste breaks up and the sauce looks smooth.
Cook the sauce
- Set the saucepan over medium heat. Stir the mixture often as it heats. Once it starts to simmer, lower the heat slightly and keep stirring to stop the sugar from sticking to the bottom of the pan.
Add the thickeners
- In a small bowl, stir the modified corn starch into a little cool water until no lumps remain. Pour it slowly into the hot sauce while whisking. Add the xanthan gum a little at a time, continuing to whisk as you go.
Finish cooking
- Turn the heat to low and let the sauce cook for 8–10 minutes. Stir frequently as it thickens. Take the pan off the heat, then mix in the vanilla extract. The finished sauce should be thick enough to cling to a spoon.
Cool and store
- Allow the sauce to cool completely before pouring it into a clean, airtight container. If you prefer a very smooth sauce, pass it through a fine strainer first. Keep it refrigerated and give it a good stir before using.