Sweet and Tangy Balsamic BBQ Sauce Recipe

  • Loriana Shea
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Sweet and Tangy Balsamic BBQ Sauce Recipe

This  sweet and tangy Balsamic BBQ Sauce is the best barbecue sauce that is both sweet and tangy is ready in 15 minutes and made from scratch.

BBQ sauce is one of those foods that differ from state to state you have Kansas City style, Memphis style, Texas style and many between. Everyone has their personal favorite. I like them all.

Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have  on hand, is ready in 15 minutes. and comes out prefect every time.

Things to know about this Sweet and Tangy Balsamic BBQ Sauce Recipe

When you make this Balsamic BBQ sauce as a made-ahead meal prep allow it to cool, then pour it onto mason jars. Seal it tight with a tight fitting lid and store it in the refrigerator to use for quick and easy meals throughout the week.

It’s the prefect sauce to use for pulled pork or chicken and keeps fresh in you fridge up to 2 weeks.

If you make this BBQ sauce please leave me a comment, let me know in what recipe you used it, and don’t forget to tag me on Instagram with your creations I love hearing from you!!!

Ingredients

    • 2 cups ketchup

    • 1 cup water

    • 1 cup balsamic vinegar

    • 1/4 cup red wine vinegar

    • 1/2 cup brown sugar

    • 2 tablespoons hot sauce

    • 1 tablespoon garlic powder

    • 1 tablespoon onion powder

    • 1 tablespoon smoked paprika

    • 1 tablespoon Worcestershire sauce

    • Salt and black pepper to taste

    Instructions

    1. In a medium saucepan, combine all ingredients.

    2. Stir well and bring the mixture to a gentle simmer over low heat.

    3. Cover and let the sauce simmer for 15–20 minutes, stirring occasionally, until thickened to your liking.

    4. Taste and adjust seasoning with additional salt, pepper, or hot sauce if needed.

    Let the sauce cool before using. Store leftovers in an airtight container in the fridge for up to 1 week.

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