Oklahoma BBQ Sauce Recipe
Once you make this completely unique Oklahoma BBQ Sauce, you’ll be hooked. Full of deep, contrasting yet complementary flavors, it’s different than any other barbecue sauce you’ve had. Both sweet and tangy, I has just the right amount of spice from three different kinds of ground peppers. It’s been made hundreds of times, always comes out right - and has been a hit with everyone I’ve served it to. I’ve even received fan mail from Europe about this unique and pleasing BBQ sauce!
Servings: 16 Just over 1 quart
Calories: 103kcal
Ingredients
See gluten-free adaptations in the Notes section at the bottom of the recipe.
- 2 1/2 cups tomato juice
- 1 medium onion minced (around 1 cup)
- 3/4 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 2 tablespoons butter salted or unsalted
- 1 1/2 cups ketchup
- 1 cup granulated sugar
- 1 cup white wine vinegar
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons Worcestershire sauce
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons cayenne pepper watch the amount if you are sensitive to spice!
- 1 1/2 teaspoons ground black pepper
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
Instructions
- In a large saucepan, stir together the tomato juice, onion, garlic powder and celery seed. Bring to a boil, reduce to medium and boil for 15 minutes.
- Remove from heat and add butter, stirring until melted. Stir in remaining ingredients.
- Place in an airtight container and let rest for at least 30 minutes before using.
Notes
Gluten free: Use gluten-free ketchup and Worcestershire sauce.
Make ahead: According to Ann, the sauce will keep indefinitely, covered and refrigerated.
Nutrition
Calories: 103kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 254mg | Potassium: 207mg | Fiber: 1g | Sugar: 19g | Vitamin A: 634IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg