This Gordon Ramsay BBQ Sauce Recipe is a smoky and tangy recipe, which is made with dark brown sugar and molasses. It’s the perfect sauce for grilling season, ready in about 20 minutes.
Jump to RecipeGordon Ramsay BBQ Sauce Recipe Ingredients
- 300 ml tomato ketchup
- 4 tbsp white wine vinegar
- 5 tbsp dark brown sugar
- 2 tbsp black treacle or molasses
- 3 tbsp honey
- 2 tbsp vegetable oil
- 1 tbsp Worcestershire sauce
- 1/2 tsp mustard powder or 1 tsp English mustard
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
How To Make Gordon Ramsay BBQ Sauce Recipe
- Combine Ingredients: Add all the ingredients to a medium saucepan and place it over medium heat.
- Simmer the Sauce: Stir the ingredients together frequently as you bring the mixture to a boil. Once boiling, lower the heat to a simmer.
- Thicken and Cool: Let the sauce simmer for 5–15 minutes, or until it has thickened to your desired consistency. Taste and adjust the seasoning if needed. Let the sauce cool before using or storing.
Recipe Tips
- How do you get the best flavor? The flavor of this BBQ sauce deepens significantly as it cools and rests. For the best results, make it a day ahead and let it sit in the fridge overnight.
- When should you apply BBQ sauce when grilling? To prevent the sugars in the sauce from burning, brush it onto your chicken, ribs, or pork during the last few minutes of cooking. Apply it after the initial searing.
- Can I make this sauce ahead of time? Yes, this sauce is perfect for batch prepping. You can make a double batch and freeze it in small containers or even ice cube trays for easy, individual portions.
- How do I know when the sauce is thick enough? The sauce is ready when it coats the back of a spoon. Remember that it will continue to thicken as it cools.
What To Serve With BBQ Sauce
This versatile, smoky, and tangy sauce is the perfect accompaniment for a wide range of dishes:
- Glazed over grilled chicken, ribs, or pork chops
- Tossed with pulled pork
- As a dipping sauce for chicken wings or tenders
- As a spread on burgers or sandwiches
How To Store BBQ Sauce
- Refrigerate: Store the cooled BBQ sauce in an airtight container or jar in the refrigerator. It will keep well for up to 2 weeks.
- Freeze: Pour the cooled sauce into freezer-safe containers or ice cube trays. It can be frozen for up to 3 months.
BBQ Sauce Nutrition Facts
- Calories: 30 kcal
- Protein: 0.5g
- Fat: 1g
- Carbohydrates: 5g
- Sodium: 200mg
Nutrition information is per serving (approx. 2 tbsp) and may vary based on ingredients and cooking methods used.
FAQs
What is black treacle?
Black treacle is a thick, dark, and slightly bitter syrup that is a byproduct of sugar refining. It’s similar to molasses and adds a deep, rich color and flavor to the sauce. You can use molasses as a direct substitute.
Can I make this sauce spicier?
Yes. To add more heat, you can add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the mixture while it simmers.
Can I use a different type of vinegar?
Yes. While white wine vinegar is recommended, you could also use apple cider vinegar for a slightly fruitier tang.
Gordon Ramsay BBQ Sauce Recipe
Course: SauceCuisine: AmericanDifficulty: Easy2
servings5
minutes15
minutes30
kcalA smoky, tangy, and rich homemade BBQ sauce that’s perfectly balanced, easy to make, and ready in minutes.
Ingredients
300 ml tomato ketchup
4 tbsp white wine vinegar
5 tbsp dark brown sugar
2 tbsp black treacle or molasses
3 tbsp honey
2 tbsp vegetable oil
1 tbsp Worcestershire sauce
1/2 tsp mustard powder
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
Directions
- Combine all ingredients in a medium saucepan over medium heat.
- Bring the mixture to a boil, stirring often.
- Reduce the heat to low and let it simmer for 5-15 minutes, until it has thickened.
- Let the sauce cool before using or storing in an airtight container in the refrigerator.
Notes
- The flavor of the sauce will deepen and improve if you let it rest in the fridge for a day before using.
- To prevent burning, brush this sauce onto grilled meats during the final few minutes of cooking.
- This sauce freezes very well. Make a double batch and freeze it in small portions for future use.
- The sauce will continue to thicken as it cools.
