Tangy and Bold Buzzsaw’s Barbecue Sauce

BY Emily Parker December 28, 2025

Crafting a homemade condiment allows for a level of depth and customization that store-bought varieties simply cannot replicate. This specific Buzzsaw’s Barbecue Sauce offers a sophisticated balance of sharp acidity, deep molasses sweetness, and a subtle aromatic foundation of sautéed aromatics. Unlike thinner vinegar-based mops or overly sugary commercial glazes, this recipe achieves a clingy, rich consistency that works effectively as both a finishing glaze and a robust marinade for various proteins. Whether you are preparing a rack of ribs for a slow smoke or looking to elevate a simple grilled chicken breast, this sauce provides a professional-grade profile with minimal kitchen effort.

Table of Contents

Component List

The Aromatic Base

1 teaspoon vegetable oil
Half of one medium yellow onion, finely diced
1 clove garlic, minced

The Liquid Seasonings

3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar or white vinegar
2 tablespoons unsulfured molasses
1 teaspoon prepared yellow mustard

The Body and Thickener

1 cup tomato ketchup
Half cup cold water
1 teaspoon cornstarch

Assembly Method

Sauté the finely diced onion in vegetable oil over medium heat until it transitions to a golden hue.
Incorporate the minced garlic and cook just until fragrant, ensuring the heat is not so high as to scorch the cloves.
Add the Worcestershire sauce, vinegar, molasses, and mustard to the pan.
Simmer the liquid mixture for five minutes to allow the sharp edges of the vinegar to mellow.
Whisk together the cold water and cornstarch in a small vessel to create a smooth slurry.
Whisk the ketchup and the cornstarch slurry into the saucepan.
Lower the heat and simmer for ten minutes until the sauce coats the back of a spoon.

Culinary Execution and Sensory Cues

Building the Foundation

The first step in creating Buzzsaw’s Barbecue Sauce is the caramelization of the onions. Do not rush this process. By using a small amount of oil over a steady medium heat, you draw out the natural sugars in the onion. You are looking for a soft, translucent texture that eventually turns a deep blonde. If the onions remain white, the sauce will have a sharp, raw bite; if they turn dark brown too quickly, they may introduce a bitter note. Once the garlic is added, it only requires thirty to sixty seconds of contact with the heat. The aroma should be nutty and savory, signaling it is time to deglaze with the liquids.

Balancing the Flavor Profile

When you introduce the Worcestershire sauce and vinegar, the steam will be quite pungent. This five-minute simmer is essential for “cooking off” the harshness of the acetic acid in the vinegar. During this phase, the molasses will dissolve, adding a dark, earthy sweetness and a glossy sheen. The mustard acts as a bridge, providing a tiny amount of heat and acidity that cuts through the thickness of the ketchup added later.

Achieving the Perfect Viscosity

The most common mistake in sauce making is adding cornstarch directly to a hot liquid, which results in unsightly lumps. By mixing the cornstarch into cold water first, you ensure a smooth distribution. Once this slurry and the ketchup are integrated, the sauce needs a gentle simmer. As the temperature reaches approximately one hundred seventy-five Fahrenheit, the cornstarch granules will swell and thicken the mixture. Look for a texture that is thick enough to hold its shape on a rib but fluid enough to be brushed on easily. The final sauce should have a vibrant reddish-brown color and a mirror-like finish.

Professional Tips for Success

Uniform Dicing: Ensure your onions are diced as finely as possible. Since this sauce is not strained, large chunks of onion can make the texture feel inconsistent when applied to meat.
The Slurry Secret: Always use cold water for your cornstarch slurry. If the water is even lukewarm, the starch may begin to hydrate prematurely, leading to a grainy texture in the final Buzzsaw’s Barbecue Sauce.
Controlled Simmer: Avoid a rolling boil once the ketchup is added. High sugar content in ketchup can scorch easily on the bottom of the pan, which will ruin the entire batch with a burnt flavor.
Resting Period: While the sauce is delicious immediately, allowing it to sit in the refrigerator for twenty-four hours allows the garlic and onion flavors to fully permeate the tomato base.
Vinegar Choice: While white vinegar provides a clean snap, using apple cider vinegar introduces a fruity undertone that complements the molasses exceptionally well.
Acid Adjustment: If the sauce feels too heavy, a tiny squeeze of fresh lemon juice at the very end of cooking can brighten the entire profile.

Flavor Variations

Smoky Heat: Incorporate half a teaspoon of chipotle powder or a tablespoon of adobo sauce from a can of chipotles for a deep, smoky spice.
Bourbon Infusion: Replace two tablespoons of the water with a high-quality bourbon. Add it at the same time as the vinegar to allow the alcohol to cook off, leaving behind oak and vanilla notes.
Honeyed Sweetness: For a lighter, more floral sweetness, swap the molasses for an equal amount of clover honey.
Extra Garlic: For those who prefer a more pungent profile, double the garlic and add half a teaspoon of garlic powder during the final simmer.

Serving Recommendations

This versatile sauce is best utilized during the final fifteen minutes of grilling. If applied too early, the sugars may burn before the meat is cooked through. It serves as an excellent dip for smoked brisket or pulled pork sliders. Additionally, try using it as a base for a barbecue chicken pizza, spreading a thin layer over the dough before adding cheese and red onions. For a unique twist, whisk a spoonful of the sauce into your baked bean recipe to add an instant layer of complexity and a professional finish.

Frequently Asked Questions

How long can I store this sauce in the refrigerator?

When kept in an airtight glass jar, this sauce will remain fresh for up to two weeks. Ensure you use a clean spoon every time you serve it to prevent spoilage.

Can I freeze this barbecue sauce?

Yes, this sauce freezes quite well for up to three months. However, the cornstarch-thickened texture may break slightly upon thawing; simply whisk it vigorously over low heat to restore the emulsion.

Why is my sauce too thin even after simmering?

The thickening power of cornstarch is activated by heat. If it hasn’t thickened, increase the heat slightly until the mixture reaches a simmer. If it is still too thin, you can add an additional teaspoon of cornstarch mixed with a teaspoon of cold water.

Is this sauce safe for canning?

Because this recipe contains fresh onions and garlic and hasn’t been tested for specific pH levels required for shelf-stable canning, it is recommended for refrigerator storage only.

Nutrition Information

Nutrient	Amount per Serving
Calories	58 kcal
Protein	1 g
Carbs	14 g
Fat	1 g
Fiber	0 g
Sugar	11 g
Sodium	399 mg

Nutrition Information Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.