Homemade BBQ sause and stickeyness

I have made my own BBQ sause a few times and my one complaint is that it isn't sticky in the way commercial sauses are. I can dip a fork full of meet in it and it just drips right off. I pretty much have to pour the sause out on top of the meat to get it to stay there. Any way to fix it?

 

It is probably just too thin. You can just simmer it and reduce it down to thicken it.

 

Try a tad more molasses and like dataz722 said, let it simmer and reduce. If you post your recipe/process we can look it over.

 

BBQ sauce should be thin and vinegary.

 

Here is the recipe.

1 pound of tomatoes
6 oz tomato paste
3 Tbsp Worshire sause
1/3 C honey
4 chopped smoked jalepeno halves
1.5 Tbsp chili powder
3 Tbsp apple cider vinegar

Hot smoke the tomatoes for about an hour and smoke the jalepenos as desired. Discard the tomatoe skins, they will be peeling off anyways. Mix with all the other ingrediants together and boil until you get your desired thickness.

I made this once with a 1/2 cup of honey and thought it was too much, thus the 1/3 cup in this recipe, if you think honey BBQ sause is awesome bump it up to 1/2 cup. If you like a lot of heat the four jalepeno halves wont come close to being good enough. Im pretty proud of this because it was made with just the tomato paste and tomatoes and I added stuff as I saw appropriate.

 

Yeah, let it simmer for a while. If you want to cheat, you can use cornstarch. Add a tablespoon of cornstarch to as little water as possible that will still enable it to dissolve and then pitch it in. Simmer over low heat for a little bit and it should thicken right up. Cornstarch is god's food glue.

 

I see you're reppin' Raleigh, I respect it.

I think he's going for KC style though.

 

Opinions on bbq sauce could get as ugly as whether or not to rack to 2ndry!

+1 on the molasses and/or some brown sugar.
+1 on the simmer. Reduce it down, develop more flavor and thicken it up.

 

Then he's making the wrong sauce.

That recipe does look really good, though.

 

There's your answer; though I'd simmer to reduce rather than boil.
You also might try using LME instead of honey, it really rocks in BBQ sauce!
Regards, GF.

 

The recipe does look good and I like the idea of using LME.