Del Mar San Diego

Chef Steph’s Summer BBQ Sauce

For Dippin', Marinatin', and Saucin' Up All Summer Long

Grilling season is upon us! Time for cookouts, beach bonfires, patio potlucks, and picnics in the park. Forego the store-bought sauce (which can have tons of added sugar, salt and preservatives, BTW), and impress your friends and family by whipping up your own. Our beloved Chef Steph (or Chefanie, as we call her around these parts), shared her go-to, fool-proof recipe for her Summer BBQ Sauce. 

Chef Steph’s Summer BBQ Sauce 



2 Yellow Onions, diced
6 Garlic Cloves, chopped 
1/4 cup Molasses 
4 cups Ketchup
1/4 cup Brown sugar
1/4 cup Worcestershire sauce 
1/4 cup Apple cider vinegar
1/4 cup White vinegar 
Juice of 1 lemon
3 tbsp Franks red hot sauce 


Sweat the onions and garlic in saute pan for 4 minutes, then and add the rest of the ingredients and let simmer for another 45 minutes. Pour into a blender and blend until smooth. 


Chef Steph uses the sauce as a fixin’ for her Grilled Tomahawk
To make: Season a 36oz. tomahawk ribeye with salt & pepper to taste. Grill 5 min. on each side, then finish in the oven for 10 min. at 350 degrees. Let it rest, slice it up & dip it real good!

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