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Homemade BBQ Sauce The Flavor King Glaze

Ingredients

The liquid base
- 1/2 cup Brown Sugar (packed)
- 1/2 cup Red Wine
- 1/2 cup Ketchup
- 1/4 cup Soy Sauce
- 1/4 cup Worcestershire Sauce
- 1/4 cup Wine Vinegar
- 1/2 cup Broth (Beef or Chicken)
The spice blend
- 1 tbsp Onion Powder
- 1 tsp freshly ground Black Pepper
- 1 tsp Coarse Salt
- 1 tbsp Paprika
- 1 tsp Spicy Sauce (Sriracha or hot sauce of choice)
- 1/4 tsp MSG (the flavor enhancer)
The thickener
- 1 tsp Xanthan Gum

A rich, glossy, and "stick-to-your-ribs" BBQ sauce featuring a deep red wine profile and a secret kick of MSG for maximum umami.

Instructions

Combine the liquids and sugar
1. Place a medium saucepan over medium heat.
2. Add the brown sugar and pour in the red wine. Stir to begin dissolving the sugar.
3. Stir in the ketchup, soy sauce, Worcestershire sauce, wine vinegar, and broth until well combined.
Season the sauce
1. Add the onion powder, black pepper, coarse salt, and paprika.
2. Stir in the spicy sauce and the MSG. Whisk well to ensure no lumps of spices remain.
Thicken and simmer
1. Slowly sprinkle in the Xanthan gum while whisking constantly to prevent clumping.
2. Bring the mixture to a low boil.
3. Boil for 5 minutes, stirring occasionally, until the sauce becomes glossy and reaches your desired thickness.
Cool and store
1. Remove from heat and let the sauce cool slightly in the pan.
2. Pour into a glass jar or heat-safe container.
3. Let it cool completely before sealing. The texture will continue to thicken as it cools.

Pro tips from Chef Exquidish

Xanthan Gum Technique: When adding the Xanthan gum, sprinkle it lightly over the surface while whisking vigorously. If you dump it all at once, it may clump.
Flavor Profile: The 1/2 cup of red wine gives this sauce a sophisticated depth that pairs perfectly with beef ribs or brisket.
The "Secret" Ingredient: Don't skip the MSG! It highlights the savory notes of the soy and Worcestershire, making the sauce taste more "professional."