Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Tuesday, September 13, 2016

Old-Fashioned Molasses Barbecue Sauce

When you’re grilling a great piece of pork or chicken, finishing it with a slather of rich, flavorful barbecue sauce is a great way to top off the meat. There are plenty of good bottled sauces on store shelves, but when you’re going the extra mile of smoking that pork or chicken low-and-slow for two or three hours, why not go the extra mile with your sauce too?

It doesn’t get any better than homemade barbecue sauce, and, as usual, the best is the simplest—in this case, kind of old-fashioned too. That’s where molasses comes in. I think molasses adds just the right amount of richness, thickness, and sweetness to result in some of the tastiest barbecue sauce anywhere—in your own kitchen, not that store shelf.

Try this sauce on some lip-smackin’ smoked baby-back ribs. Mmmmmm.

Makes about 3/4 cup

  • 1/2 cup ketchup
  • 3 tbsp molasses
  • 1 tbsp cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • sea salt
  • 1 tbsp olive oil
  • 1 small garlic clove, finely chopped
  • 1 small, hot, red chile (such as Thai or a small, red serrano), finely chopped
  • 1 tbsp finely chopped white onion
  1. Combine the ketchup, molasses, vinegar, Worcestershire sauce, and mustard in a bowl and season with salt.
Ready to Cook
  1. Heat a small saucepan over medium-low heat and add the olive oil. Add the garlic, chile, and onion and cook, stirring frequently, 3 minutes.
  2. Increase the heat to medium and add the ketchup mixture. Bring to a simmer, then reduce the heat to low, cover, and cook until thickened, 10 minutes.
Garlic Mixture Beginning to Cook 
Ketchup Mixture Added
Remove from the heat and let cool to room temperature before basting pork ribs, chops, or chicken. (Or, make the sauce a day ahead, cover and refrigerate overnight, and bring to room temperature before using.)

Old-Fashioned Molasses Barbecue Sauce

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