Copycat Dreamland BBQ Sauce

I found a big batch of smoked pulled pork in the freezer the other day. I was going to make one of my ‘usual’ BBQ sauces but this copycat of the sauce at Dreamland BBQ in Alabama has been on my to-try list for a while so I made a few quarts of it.

Visiting Dreamland BBQ (and honestly, just about any BBQ joint) is also on my to-do list, so I can’t vouch for how much of a copycat it is, but I can vouch for how good it is. Not too thick, not too runny with just a hint of heat. It’s a great all-purpose BBQ sauce.
Copycat Dreamland BBQ SauceYou can make this sauce as shown, or play with it to suit your own needs. I was looking for a light red sauce, and that’s exactly what I got. The beauty of a good BBQ sauce like this is you’ve got a great base for your preferences. Want more heat? Add more cayenne. A little sweeter? More sugar. Thicker? Let it simmer a while longer. You can’t go wrong with Dreamland BBQ sauce whether you follow the recipe to a T or use it as a starter for your own version.

This sauce is fantastic on my Backyard BBQ wings.

Copycat Dreamland BBQ Sauce

Course Sauce
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 quarts

Ingredients

  • 1 28 ounce can tomato puree
  • 1/3 cup prepared yellow mustard
  • 3 cups water
  • 1 1/2 cup apple cider vinegar
  • 1/4 cup dark corn syrup see my note
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon dry mustard
  • 1 tablespoon paprika
  • 2 teaspoons cayenne
  • 2 teaspoons onion powder
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder

Instructions

  • Note: Dark corn syrup makes for a nice dark syrup with a hint of molasses. For a lighter syrup, use light corn syrup.
  • Place puree and yellow mustard in a large saucepan and whisk until combined.
  • Whisk in remaining ingredients and bring to a boil.
  • Reduce to a simmer and simmer for 30 minutes, stirring often.
  • Keep in the fridge for 2-3 weeks.
  • Note: If you prefer a thicker sauce, combine 1/4 cup corn starch and 1/4 cup cold water and whisk into the sauce as it simmers.

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