As a barbecue enthusiast, I’m always looking for ways to take my grilling game to the next level One of my favorite tricks is to make homemade barbecue sauce using the flavorful drippings left behind after cooking pork shoulders or ribs The richness imparted by the pork fat and fond elevates the sauce and gives it an incredible depth of flavor.
In this article, I’ll walk you through my simple process for turning pork drippings into finger-licking good barbecue sauce. Whether you’re looking to make competition-worthy BBQ or just spice up your backyard cookouts this sauce is sure to be a crowd-pleaser.
Gather Your Ingredients
The first step is rounding up the ingredients you’ll need. For a basic BBQ sauce, you’ll need:
- 1 cup pork drippings
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- Salt to taste
I like to use drippings from pork shoulders or baby back ribs, but you can use any type of pork roast drippings. The flavor will vary depending on the cut.
For the liquid ingredients like ketchup, vinegar, and Worcestershire sauce, I recommend using high quality, name brand products. They make a difference in the end result.
Prepare the Pork Drippings
Once your pork is finished cooking, it’s time to collect those flavorful drippings. Carefully pour off any excess grease, leaving behind just the concentrated pork juices and brown fond stuck to the bottom of the pan.
For each cup of drippings, add 1/4 cup of water or chicken broth. Place the roasting pan over medium heat and use a wooden spoon to dissolve the browned bits off the bottom of the pan.
Simmer the diluted drippings for 5-10 minutes to concentrate the flavor. Then strain through a mesh sieve to remove any solids. You should have about 1 cup of concentrated, porky liquid gold.
Make the Sauce
Now comes the fun part – turning those drippings into finger-licking sauce.
In a medium saucepan, combine the ketchup, vinegar, brown sugar, Worcestershire, soy sauce, garlic powder, onion powder, paprika, chili powder, and black pepper. Whisk thoroughly until the sugar is dissolved.
Bring the mixture to a simmer over medium heat. Let it bubble gently for 2-3 minutes to allow the flavors to meld.
Remove the pan from the heat. Carefully stir in the prepared pork drippings and any juices that have settled on the bottom. The sauce may splatter when you add the drippings, so be careful.
Return the pan to low heat. Simmer the sauce for 15-20 minutes, stirring often, until thickened to your desired consistency.
Taste and add salt as needed. I like to start with 1/2 teaspoon and add more to suit my preferences.
Storage and Serving
Allow the barbecue sauce to cool completely before transferring to an airtight container. It can be stored in the fridge for up to 2 weeks.
To serve, let the sauce come to room temperature and give it a good stir. Use it to glaze ribs, pulled pork, or chicken. Brush over grilled burgers. Dip french fries, tater tots, or onion rings. Drizzle on sandwiches. The possibilities are endless.
This sauce also makes a mean BBQ meatloaf, baked beans, or crockpot chili. Get creative and take your meals to the next level.
A few final tips:
- For a spicier sauce, increase the amounts of chili powder and cayenne pepper.
- For sweeter sauce, add molasses or honey to taste.
- Swap the cider vinegar for red wine vinegar or rice vinegar.
- Mix in a tablespoon of coffee, bourbon, or beer for extra depth.
- Garnish with fresh herbs like parsley or cilantro.