Simple Hodges BBQ Sauce Recipe For Everyday Meals
This Hodges BBQ Sauce Recipe blends sweetness, spice, and smoky notes for a rich flavor that makes any BBQ unforgettable.
Ingredients
- 1 cup ketchup
- ½ cup rice wine vinegar or apple cider vinegar if unavailable
- ½ cup dark brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp gochujang Korean chili paste
- 1 Tbsp sesame oil optional, adds a slight nutty note
- 1 Tbsp grated fresh ginger
- 4 cloves garlic minced
- 1 tsp ground black pepper
- 1 tsp chili powder adjust to heat preference
- 1 Tbsp cornstarch
- 2 Tbsp water to make a slurry
Instructions
Prep Before Heat
- Mince the garlic, grate the ginger, measure out the brown sugar, and sift the cornstarch (to avoid lumps).
- In a small bowl, mix the cornstarch with 2 Tbsp of water to form a smooth slurry.
Combine Base Ingredients
- In a medium saucepan, over medium heat, combine ketchup, rice wine vinegar, soy sauce, brown sugar, sesame oil, gochujang, ginger, garlic, black pepper, and chili powder.
- Stir gently until well combined.
Bring To A Simmer
- Increase heat slightly so the mixture comes to a gentle boil. You’ll see bubbles around the edges.
- As it begins to bubble, reduce heat to low.
Thicken The Sauce
- Slowly whisk in the cornstarch slurry, stirring continuously so no lumps form.
- Let it simmer on low heat, stirring occasionally, for 15–20 minutes. This helps the flavors meld and the sauce to thicken.
Taste And Adjust
- Taste the sauce (careful, it’s hot!). If it’s too sharp, add a little more brown sugar. If it’s too thick, stir in a tablespoon or two of water or vinegar.
- If you like it spicier, add more chili powder or a pinch of crushed red pepper.
Cool And Store
- Remove from heat and let it cool to room temperature.
- Transfer into a clean bowl or jar and refrigerate. It keeps up to 1 week (sometimes longer, but fresh is best).