This BBQ sauce made with balsamic vinegar, brown sugar, ketchup, garlic, mustard and fresh rosemary tastes great on grilled chicken, beef or pork.
When I first started this blog back in 2011, I used to share full meals in one post. It was great to see a full menu option; however, you couldn't easily find a specific recipe that way.
As I've been going through some old posts, I came across this recipe for Balsamic BBQ Sauce that I used on a rib eye steak.
Since I didn't even have a picture of it, I made it again recently and used it on grilled spareribs and it was FANTASTIC!
Most of the time I get lazy, like many of us do, and buy store bought bbq sauce. I'm not sure why because like everything else homemade tastes SO MUCH BETTER! Now that BBQ season is here, I couldn't wait to share this recipe with you.
How do you make Balsamic BBQ Sauce?
For this recipe you'll need balsamic vinegar, ketchup, light brown sugar, garlic, water, mustard, fresh rosemary and pepper.
You can use whatever mustard you prefer. Once I used stone ground and this time I used Dijon, both turned out great.
In a small saucepan, add all of the ingredients and whisk together. Bring the mixture to a boil; then reduce the heat to low. Simmer until the sauce is slightly thickened and reduced by a third; approximately 20 minutes.
Remove from heat and cool. You can make this sauce up to two days ahead. When you're ready to use, add your preferred protein and allow to marinate for at least 2 hours before cooking.
You can use this Balsamic BBQ Sauce on chicken, beef, pork, fish or shellfish. I've made this sauce twice and have used it on grilled steak and spareribs; both times were delicious! ~Enjoy!
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Balsamic BBQ Sauce
- ⅓ c. Balsamic Vinegar
- ⅓ c. Ketchup
- ¼ c. Light Brown Sugar
- 2 cloves Garlic, minced
- ½ c. Water
- 1 tsp. Mustard
- 1 tsp. Fresh Rosemary, chopped
- 1 tsp. Black Pepper
- In a small saucepan, add all of the ingredients and whisk together. Bring the mixture to a boil then reduce heat to low.
- Simmer until the sauce is slightly thickened and reduced by a third; approximately 15 minutes. Remove from heat and let cool.
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