Rustic BBQ Sauce

A rustic homemade bbq sauce that can be served at a bbq or used as a substitute when cooking

Submitted by Felicity Barnett

Rustic BBQ Sauce

A rustic homemade bbq sauce that can be served at a bbq or used as a substitute when cooking
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes


  • 2 Tomatoes, diced
  • 1 Red onion, diced
  • 2 cloves Garlic, finely diced
  • 1 red chilli, finely diced and deseeded (reserve seeds)
  • 2 Apples, diced
  • 3 tblspns Tomato paste
  • 2 tblspns Brown Sugar
  • 1/2 tspn Mixed Spice
  • 1/4 tspn Mustard powder
  • 1 tblspn Apple cider vinegar or lemon juice
  • 1 tblspn Worcestershire sauce
  • 1 cup Water
  • 1/2 cup Apple juice


  • Place tomatoes, onion, garlic, chilli and apples in slow cooker bowl
  • Add tomato paste, sugar, mixed spice and mustard
  • Pour vinegar, worcestershire sauce, water and juice over everything
  • Cook on low for 6hrs (1.5L sc) until you have a thick sauce consistency
  • Taste at around the 5hr mark and adjust to personal tastes -
  • Add some of the reserved chilli seeds/mustard powder for a spicier sauce or add more sugar for a sweeter sauce


  • If you prefer a smoother sauce allow to cool and then blend in food processor/blender

2 thoughts on “Rustic BBQ Sauce”

  1. Thankyou very much for this recipe Felicity. I experimented and I love it. Such a brilliant sauce base and I added some chilli and extra tomato. I wont need to buy bbq sauce from a shop again, and this recipe is oh so easy, and also very easy to play with to suit your tastes. I doubled up the tomato and threw in a few chillis. If anyone can teach me how to preserve and store for long life I’d appreciate it! I’d like to make various batches of this sauce!!

  2. Test the acidity level 1st,,,can buy strips off Ebay- Around 3.5-4.0 ph for home sauce is good
    Place into hot,clean bottles,leave gap of about 4mm from top of jar Then place on lid
    Have a large soup pot full of boiling water….Place jars into hot water with lids fully submerged for 10 mins @ a rolling boil
    After 10, turn heat off…sit another 10 mins before removing & resting on bench until lids seal(overnight preferably) Should(done right) keep in pantry up to 12 months…..Wrong ph level is what will ruin it & false sealing….Waterbathing is the technique….I make quite a lot of “homemade”sauces ect

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