I have to admit, I shy away from bottled BBQ sauces. I do make an exception and occasionally I’ll pick up a bottle or two at the store. But, if you like making your own sauces, a store-bought sauce can make a great starting point. Or you can do like I did and make a copycat version of a pre-made sauce, like this Bull’s Eye barbecue sauce.
I smoked a few racks of St. Louis-style ribs that were rubbed down first overnight with a copycat of Famous Dave’s rib rub. With only 30 minutes left in the smoke session I slathered the ribs with this great sauce. That extra 30 minutes lets the sauce set up on the ribs.
This sauce is perfectly thick, great for ribs. It has a little sweetness, a little tang, just a hint of heat, and a little smokiness. Don’t like liquid smoke? Leave it out and still enjoy a great sauce that’ll keep in the fridge for weeks, if you have any left. Or substitute smoked salt (and leave out the kosher salt) and still enjoy that great smoky flavor.
I like to keep my leftover sauces in squeeze bottles. Thicker ones like this one do mean I have to cut a bit off the top of the nozzles so it squeezes out easily.
This sauce is also great on pulled pork or grilled chicken.
Copycat Bull’s Eye Barbecue Sauce
- 1 cup ketchup
- 6 tablespoons Worcestershire sauce low-salt
- 4 tablespoons unsalted butter
- 3 tablespoons white vinegar
- 1 tablespoon prepared yellow mustard
- 3 tablespoons yellow onion minced
- 4 teaspoons liquid smoke
- ¼ teaspoon hot sauce or more
- ½ cup brown sugar
- 1 tablespoon sugar
- 1 teaspoon Kosher salt
- Place all ingredients into a medium saucepan over medium-high heat.
- Bring to a bowl while stirring constantly.
- Reduce to a simmer and simmer 30 minutes or until desired consistency is achieved.
- Optional: Allow sauce to cool slightly then transfer to a blender and pulse a few times for a smoother sauce.
- This sauce is even better the next day. Refrigerate it overnight and then warm slightly before using.
Nutritional values are approximate.