Neely's BBQ Sauce

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This is a easy to make recipe which tastes great! I made the recipe 'as-is' but there is definately room to add your own touch! It is quite sweet, but remember you are using it in reasonably small amounts. I would recommend to taste it every 15 minutes as the flavour and look really does develop during the simmering. Particularly in the last 15 minutes. Also you have to keep on top of this sauce and regularly keep on stirring - every 3-4 minutes. I am so looking forward to experimenting with it : chilli, garlic, spices and even experimenting with instant coffee to give it a BBQ blast :-. All-in-all worth giving it a shot! Love it!

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awesome.....love it

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Awesome flavor and so easy to make. Since I'm a diabetic, I used Steevia as a sweetener...works just fine!

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Wonderful recipe, very simple and has a wonderful flavor. I like to make pulled chicken and use this for the bbq sauce.

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SO easy and SO good! Great basic bbq that tastes beyond delicious. I'm using as a condiment to my portobello burgers. French fries dipped in this must be heaven. SAVING THIS ONE! Thank's Neely's!

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Overall great "base recipe" for bbq sauce - especially for us bbq novices. It really just needs some tweaking to make it your own. For us, bbq needs some heat to balance the sweetness of the brown sugar and ketchup. I added a combination of tabasco sauce and some ground red chile (not enough to make it "hot" but just enough to give it a kick. I also think the sauce benefits from a touch of garlic. I just used powdered garlic and it added a nice flavor component.

HINT: Instead babysitting the sauce on the stove (bbq sauce will burn if left unattended!, turn this into a crock-pot bbq by slow cooking it with your meat of choice. I let it cook on low for at least a good 8 hours (meatballs, chicken, you name it and it thickens up nicely and combines wonderfully with the juices from the meats.

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Love this simple - quick BBQ sauce. I'll never buy bottle sauce again. You can add any thing to it, in order to adjust your taste.

I added less than a tablespoon of honey after an hour of cooking, to cut the vinger taste. Next timeI make it, I'll add garlic for ribs....love you guys and love your show.

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I take this recipe and use it as my bassis for my BBQ sauce. I added my own blend of spices that I grind up in a coffee grinder and then mix in while cooking. To those of you who want to make large batches, msdiscomachine, I make very large batches and just double to triple the amount of ingredients that are required. And then I adjust everything while it's simmering. The dry rub I make just the way the Neely's call it out. It's really amazing.

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I added a little orange zest and some cayenne for a little heat -- and this was delicious! Easy to make, and absolutely rave reviews from everyone that ate the chicken that night!

I marinated chicken in it, reserving some to brush on the chicken while it grilled, and still some more to heat and add at the last minute just before serving. Yummm... putting it on ribs tonight, I'm sure that will be delicious, too!

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i love this recipe. I have made it time and time again. I have used it on everything from chicken to ribs to topping hamburgers off with it. it is truly very versatile and tasty!

I have a question to those who make big batches and can it: How do you do this? I can relish every summer, but times/temperatures can vary so much. Anyone care to share how they do it?