Matt Horn’s Sweet Barbecue Sauce
© 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022 Andrew Thomas Lee
"Everyone needs a versatile barbecue sauce," Matt Horn says in his cookbook, Horn Barbecue, noting that you can use it as a marinade before cooking, mop it on while smoking, apply it after cooking, or serve it on the side for dipping. "Whip [it] up when guests are on the way, or even just for everyday meals to make them more special. Mine is this easy recipe, which uses two sweeteners—brown sugar and honey—to create a complex, rich taste. Try this sauce on ribs, chicken, or mixed into juicy pulled pork."
Find this recipe and others like it in "What Happens When the West Coast Barbecue King Sets out to Conquer Fried Chicken?" from Sunset's 2022 Garden Issue.
How to Make It
1
Stir all ingredients together in a medium sauce pan. Bring to a boil, stirring occasionally.
2
Reduce heat to low and simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
3
Use immediately, or refrigerate in an airtight container for up to 1 month.
Ingredients
1 cup ketchup
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 ½ tsp honey
1 ½ tsp kosher salt
1 ½ tsp freshly ground black pepper
1 ½ tsp liquid smoke
Directions
1
Stir all ingredients together in a medium sauce pan. Bring to a boil, stirring occasionally.
2
Reduce heat to low and simmer for 30 minutes, stirring occasionally, until the sauce has thickened.
3
Use immediately, or refrigerate in an airtight container for up to 1 month.
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