James Martin BBQ Sauce is a masterclass in balancing sweet, smoky, and tangy flavors. Unlike store-bought versions that are often laden with high-fructose corn syrup and artificial smoke, this homemade sauce relies on the depth of muscovado sugar, the sharpness of balsamic vinegar, and the complexity of fresh aromatics like ginger and chili. It is a versatile “all-rounder” sauce—thick enough to glaze ribs and chicken wings sticky-sweet, yet pourable enough to serve as a dipping sauce for fries or steak. This recipe creates a glossy, dark mahogany sauce that tastes sophisticated but comes together in one pot with minimal effort.
Try More Recipes:
- James Martin Parsnip Soup
- James Martin Chicken and Ham Pie
- James Martin Chicken and Water Chestnut Pie
Why You Will Love This BBQ Sauce Recipe:
- Deep Flavor Profile: The combination of dark muscovado sugar and balsamic vinegar creates a rich, treacle-like depth that feels much more premium than standard ketchup-based sauces.
- Fresh Kick: Using fresh red chili, garlic, and ginger provides a zesty, aromatic heat that warms the palate without burning it.
- Versatile Glaze: The sauce reduces beautifully, making it perfect for brushing onto meats during grilling to create a caramelized, sticky bark.
- No Artificial “Smoke”: Instead of relying heavily on liquid smoke, this recipe builds natural smokiness through the cooking process and optional smoked paprika, resulting in a cleaner taste.
- Make-Ahead: The flavor improves after sitting for a day, making it an excellent candidate for prepping ahead of your barbecue.
James Martin BBQ Sauce Ingredients
- 1 red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 red chili, finely chopped (deseeded if you prefer less heat)
- 1 thumb-sized piece fresh ginger, peeled and grated
- 2 tbsp olive oil (for frying)
- 100g (1/2 cup) dark muscovado sugar (or dark brown sugar)
- 3 tbsp balsamic vinegar
- 3 tbsp Worcestershire sauce
- 400g (14 oz) tomato ketchup (approx. 1 1/2 cups)
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
How To Make James Martin BBQ Sauce
- Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the diced red onion, chopped garlic, red chili, and grated ginger. Sauté gently for 5 to 8 minutes until the onions are soft and translucent, but not browned.
- Add Sugar and Vinegar: Stir in the dark muscovado sugar. Cook for 1 to 2 minutes, stirring constantly until the sugar dissolves and starts to caramelize slightly with the onions. Pour in the balsamic vinegar and let it bubble for 30 seconds.
- Combine Remaining Ingredients: Add the tomato ketchup, Worcestershire sauce, soy sauce, and Dijon mustard. Stir well to combine all the ingredients into a uniform sauce.
- Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low and cook for 10 to 15 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. The sauce should thicken slightly and turn a glossy dark brown.
- Season: Taste the sauce. Season with salt and freshly ground black pepper. Adjust the sweetness or acidity if needed (add a splash more vinegar if it’s too sweet, or a pinch more sugar if it’s too tart).
- Blend (Optional): For a chunky, rustic sauce, leave it as is. For a smooth, professional finish (James Martin style), use a stick blender (immersion blender) to blitz the sauce until completely smooth.
- Cool: Remove from the heat and let it cool completely. The sauce will thicken further as it cools.
Recipe Tips
- Ginger Tip: To peel ginger easily, scrape the skin off with the edge of a teaspoon rather than using a knife. It preserves more of the flesh.
- Sugar Matters: Do not swap dark muscovado sugar for white sugar. Muscovado contains molasses, which is essential for that signature BBQ color and sticky texture.
- Spiciness: For a family-friendly version, remove all seeds and the white pith from the chili, or omit the chili entirely. For a spicier kick, leave the seeds in or add a pinch of cayenne pepper.
- Smooth vs. Chunky: Blending the sauce is highly recommended if you plan to use it as a glaze for ribs or chicken, as it ensures an even coating without chunks of onion falling off.
What To Serve With BBQ Sauce?
This BBQ Sauce is the ultimate companion for grilled meats. Brush it generously over Baby Back Ribs or Chicken Drumsticks during the last 15 minutes of grilling. It is also fantastic as a dipping sauce for Sweet Potato Fries, Chicken Tenders, or drizzled over a Pulled Pork Burger.
How To Store Leftovers BBQ Sauce?
- Refrigerate: Pour the cooled sauce into a sterilized jar or airtight container. It will keep in the refrigerator for up to 2 weeks.
- Freeze: You can freeze the sauce in a freezer-safe container or ice cube trays for up to 3 months. Thaw in the fridge overnight before using.
How To Reheat Leftovers BBQ Sauce?
- Stovetop: If you are using it as a warm glaze, heat the required amount in a small saucepan over low heat until warmed through.
- Microwave: Heat in a microwave-safe bowl for 30 to 60 seconds, stirring halfway through.
FAQs
Using fresh tomatoes will change the texture and require a much longer cooking time (about 1 hour) to achieve the right consistency. Ketchup provides the concentrated tomato base, vinegar, and sugar that form the backbone of a quick BBQ sauce.
It depends on the soy sauce and Worcestershire BBQ Sauce you use. To make it gluten-free, ensure you use Tamari (gluten-free soy sauce) and a certified gluten-free brand of Worcestershire sauce.
Yes, you can substitute the muscovado sugar with honey or maple syrup, but the sauce will be lighter in color and have a slightly different floral sweetness rather than the deep caramel flavor of brown sugar.
James Martin's Saturday Morning
Get the ultimate collection of 100+ comfort food recipes while it's 50% OFF.
Check Price: £12.50 »Try More Recipes:
- James Martin Chicken And Mushroom Pie
- James Martin Lancashire Hotpot
- James Martin Toad In The Hole
BBQ Sauce Nutrition Facts
Serving Size: 2 tablespoons
- Calories: 45 kcal
- Total Fat: 1g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 320mg
- Total Carbohydrate: 10g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 0g
James Martin Bbq Sauce Recipe
Course: Appetizers u0026amp; Sauces, Dinner, Lunch, SidesCuisine: American, BritishDifficulty: Easy4
servings10
minutes20
minutes45
kcalJames Martin BBQ Sauce is a masterclass in balancing sweet, smoky, and tangy flavors. Unlike store-bought versions that are often laden with high-fructose corn syrup and artificial smoke, this homemade sauce relies on the depth of muscovado sugar, the sharpness of balsamic vinegar, and the complexity of fresh aromatics like ginger and chili. It is a versatile “all-rounder” sauce—thick enough to glaze ribs and chicken wings sticky-sweet, yet pourable enough to serve as a dipping sauce for fries or steak. This recipe creates a glossy, dark mahogany sauce that tastes sophisticated but comes together in one pot with minimal effort.
Ingredients
1 red onion, finely diced
2 cloves garlic, finely chopped
1 red chili, finely chopped (deseeded if you prefer less heat)
1 thumb-sized piece fresh ginger, peeled and grated
2 tbsp olive oil (for frying)
100g (1/2 cup) dark muscovado sugar (or dark brown sugar)
3 tbsp balsamic vinegar
3 tbsp Worcestershire sauce
400g (14 oz) tomato ketchup (approx. 1 1/2 cups)
1 tbsp soy sauce
1 tsp Dijon mustard
Salt and freshly ground black pepper
Directions
- Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the diced red onion, chopped garlic, red chili, and grated ginger. Sauté gently for 5 to 8 minutes until the onions are soft and translucent, but not browned.
- Add Sugar and Vinegar: Stir in the dark muscovado sugar. Cook for 1 to 2 minutes, stirring constantly until the sugar dissolves and starts to caramelize slightly with the onions. Pour in the balsamic vinegar and let it bubble for 30 seconds.
- Combine Remaining Ingredients: Add the tomato ketchup, Worcestershire sauce, soy sauce, and Dijon mustard. Stir well to combine all the ingredients into a uniform sauce.
- Simmer: Bring the sauce to a gentle simmer. Reduce the heat to low and cook for 10 to 15 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. The sauce should thicken slightly and turn a glossy dark brown.
- Season: Taste the sauce. Season with salt and freshly ground black pepper. Adjust the sweetness or acidity if needed (add a splash more vinegar if it’s too sweet, or a pinch more sugar if it’s too tart).
- Blend (Optional): For a chunky, rustic sauce, leave it as is. For a smooth, professional finish (James Martin style), use a stick blender (immersion blender) to blitz the sauce until completely smooth.
- Cool: Remove from the heat and let it cool completely. The sauce will thicken further as it cools.
Notes
- Ginger Tip: To peel ginger easily, scrape the skin off with the edge of a teaspoon rather than using a knife. It preserves more of the flesh.
Sugar Matters: Do not swap dark muscovado sugar for white sugar. Muscovado contains molasses, which is essential for that signature BBQ color and sticky texture.
Spiciness: For a family-friendly version, remove all seeds and the white pith from the chili, or omit the chili entirely. For a spicier kick, leave the seeds in or add a pinch of cayenne pepper.
Smooth vs. Chunky: Blending the sauce is highly recommended if you plan to use it as a glaze for ribs or chicken, as it ensures an even coating without chunks of onion falling off.
