I found a big batch of smoked pulled pork in the freezer the other day. I like to smoke a bunch of pork at once. I chop it, and put into vacuum-sealed bags so they keep for a bit. I was going to make one of my ‘usual’ BBQ sauces but this copycat recipe 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. And the happy times started!
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.
Delicious As Is. But Changeable Too.
You can make this copycat recipe for Dreamland BBQ sauce as written below. Or you can play around 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. If you want to. 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. Yeah, it’s BBQ sauce. And they’re wings. But I’m a huge fan of BBQ sauce on wings versus using a more traditional Buffalo-like sauce. It’s reminiscent of backyard BBQs but with wings!
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Also try my copycat Sweet Baby Ray’s BBQ sauce and Wood Shop’s BBQ sauce.
Dreamland BBQ Sauce (Copycat Recipe)
Ingredients
- 28 ounces tomato puree
- ⅓ cup prepared yellow mustard
- 3 cups water
- 1 ½ cup apple cider vinegar
- ¼ cup dark corn syrup see my note
- 2 tablespoons lemon juice freshly squeezed
- 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
- ½ teaspoon garlic powder
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
