Barefoot Contessa’s Unforgettable Barbecue Sauce

The first time I tasted this barbecue sauce, it was slathered on grilled chicken at a summer block party. The smoky aroma mingled with the sweet and tangy sauce, creating an intoxicating blend that I followed straight to the grill. I badgered the host for the recipe, and when he revealed it was Ina Garten’s, I knew I had to try it myself. It’s been a staple in my kitchen ever since, transforming everything from ribs to tofu into a barbecue masterpiece.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yields: 1 1/2 quarts
• Dietary Type: Gluten-Free

Ingredients

• 1 1⁄2 cups chopped yellow onions (1 large onion)
• 1 tablespoon minced garlic (3 cloves)
• 1⁄2 cup vegetable oil
• 1 cup tomato paste (10 ounces)
• 1 cup cider vinegar
• 1 cup honey
• 1⁄2 cup Worcestershire sauce
• 1 cup Dijon mustard
• 1⁄2 cup soy sauce
• 1 cup hoisin sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1⁄2 tablespoon crushed red pepper flakes

Equipment Needed

• Large saucepan
• Measuring cups and spoons
• Wooden spoon or spatula
• Airtight containers or jars for storage

Instructions

1. Begin by prepping your aromatic base. In a large saucepan, add the vegetable oil over low heat. Once the oil is shimmering, add the 1 1/2 cups of chopped yellow onions and 1 tablespoon of minced garlic.
2. Sauté the onions and garlic in the oil for 10 to 15 minutes, stirring occasionally, until the onions become translucent and softened but are not browned. This gentle cooking process is crucial for developing a sweet, mellow flavor. Don’t rush this step!
3. Next, add the remaining ingredients to the saucepan in the following order: 1 cup of tomato paste, 1 cup of cider vinegar, 1 cup of honey, 1⁄2 cup of Worcestershire sauce, 1 cup of Dijon mustard, 1⁄2 cup of soy sauce, 1 cup of hoisin sauce, 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1⁄2 tablespoon of crushed red pepper flakes.
4. Stir all the ingredients together thoroughly to ensure everything is well combined. The sauce will initially appear thick and somewhat uneven, but don’t worry, it will smooth out as it simmers.
5. Bring the sauce to a gentle simmer over low heat. It’s important to maintain a low simmer to prevent scorching and allow the flavors to meld properly.
6. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking. The sauce will thicken slightly and deepen in color as it cooks. Monitor the heat and adjust as needed to maintain a gentle simmer.
7. After simmering, remove the saucepan from the heat. The barbecue sauce is now ready to use immediately.
8. If you’re not using it right away, allow the sauce to cool completely before transferring it to airtight containers or jars. Store it in the refrigerator for later use.
9. For grilling chicken, Ina recommends using about 2 1/2 to 3 pounds of chicken. Marinate the chicken in approximately 2/3 of the barbecue sauce for a few hours or, ideally, overnight in the refrigerator.
10. When you are ready to cook, grill the marinated chicken over medium heat, basting with additional sauce as it cooks. Serve the grilled chicken with the extra barbecue sauce on the side for dipping or drizzling.

Expert Tips & Tricks

• Adjust the Heat: Taste the sauce after it has simmered and adjust the amount of crushed red pepper flakes to your preference. If you like a milder sauce, reduce the amount. For extra heat, add a pinch of cayenne pepper.
• Flavor Boost: For a deeper, smokier flavor, consider adding a teaspoon of smoked paprika to the sauce during the simmering process.
• Make-Ahead Marvel: This barbecue sauce is even better the next day as the flavors continue to meld. Make it a day or two in advance for maximum flavor.
• Thinning the Sauce: If the sauce becomes too thick during simmering, you can thin it out with a tablespoon or two of water or cider vinegar.
• Blending for Smoothness: If you prefer a smoother sauce, you can use an immersion blender to blend the sauce after simmering. Be careful when blending hot liquids!
• Charred Onion Boost: Grill or char some of the chopped onions before adding them to the sauce for an extra layer of smoky flavor.

Serving & Storage Suggestions

This versatile barbecue sauce is fantastic on grilled chicken, ribs, pulled pork, brisket, or even tofu. Serve it alongside classic barbecue sides like coleslaw, potato salad, and cornbread.

To store, allow the sauce to cool completely before transferring it to airtight containers or jars. It will keep in the refrigerator for up to 2 weeks. For longer storage, freeze the sauce in freezer-safe containers for up to 3 months. To reheat, thaw the sauce in the refrigerator overnight and then warm it gently on the stovetop or in the microwave.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving (approx. 2 tbsp)	% Daily Value
Calories	150 kcal	8%
Total Fat	7g	11%
Saturated Fat	1g	5%
Cholesterol	0mg	0%
Sodium	700mg	29%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	15g	–
Protein	1g	2%

Variations & Substitutions

• Spicy BBQ: Add 1-2 chopped jalapeños (seeded for less heat) to the onions and garlic while sautéing.
• Smoky BBQ: Incorporate 1-2 teaspoons of liquid smoke to the finished sauce.
• Maple Syrup: Substitute maple syrup for honey for a slightly different sweetness profile.
• Apple Cider Vinegar: Use regular white vinegar in place of cider vinegar if you don’t have it on hand.
• Gluten-Free: Ensure your Worcestershire sauce and soy sauce are gluten-free. Tamari can be used as a substitute for soy sauce.
• Vegan: This recipe is naturally vegan as written!
• Brown Sugar: Substitute brown sugar for honey.

FAQs (Frequently Asked Questions)

Q: Can I use this barbecue sauce as a marinade?
A: Absolutely! This sauce makes an excellent marinade, especially for chicken and ribs. Marinate for at least a few hours, or overnight for the best flavor.

Q: How can I make this sauce thicker?
A: If your sauce is too thin after simmering, you can continue to simmer it uncovered for a longer period, allowing more liquid to evaporate. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering sauce.

Q: Can I freeze this barbecue sauce?
A: Yes, this sauce freezes very well. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months.

Q: What other meats can I use this sauce on?
A: This barbecue sauce is incredibly versatile and works well with a variety of meats, including beef brisket, pulled pork, salmon, and even shrimp.

Q: Can I grill vegetables with this sauce?
A: Certainly! This sauce is delicious on grilled vegetables like corn on the cob, bell peppers, and zucchini. Baste the vegetables with the sauce during the last few minutes of grilling.

Final Thoughts

This Barefoot Contessa barbecue sauce is more than just a condiment; it’s a flavor adventure. It’s the kind of recipe that transforms ordinary meals into extraordinary feasts. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try this unforgettable barbecue sauce and share it with friends and family! It also pairs excellently with a crisp, cold beer. Enjoy!