Homemade barbecue sauce

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GoingNuts:
SC, if you can't find a safe liquid smoke, you can try substituting smoked paprika. You'll just have to play around with amounts.

rebekahc:
Here are the ingredients from Amazon Canada:

Cavender's: https://www.amazon.ca/s/ref=nb_sb_ss_c_1_16/147-2396316-2955200?url=search-alias%3Daps&field-keywords=cavenders+greek+seasoning&sprefix=cavender%27s+greek%2Caps%2C291&crid=8V5BDTADY9IP

or

Seasoned Pepper: https://www.amazon.ca/Lawrys-Seasoned-Pepper-Ounce-Shakers/dp/B00FWLX5RW/ref=sr_1_3?s=grocery&ie=UTF8&qid=1528814394&sr=1-3&keywords=seasoned+pepper

Pickapeppa: https://www.amazon.ca/Pickapeppa-Sauce-%E2%80%91-FL-OZ/dp/B000ZD752S/ref=sr_1_3?ie=UTF8&qid=1528813956&sr=8-3&keywords=pickapeppa+sauce

Liquid smoke: https://www.amazon.ca/Colgin-Natural-Hickory-Liquid-Smoke/dp/B0005Z8NCM/ref=sr_1_6?ie=UTF8&qid=1528814337&sr=8-6&keywords=liquid+smoke

BBQ spice: https://www.amazon.ca/Hot-Mamas-Smoky-Spice-Gram/dp/B01DTE1ERG/ref=sr_1_4?s=grocery&ie=UTF8&qid=1528814108&sr=1-4&keywords=bbq+spice

Macabre:
Space, aren’t you vegetarian—and even vegan? What do you use bbq sauce for?

This is a serious question. I don’t think my kiddo has had bbq sauce since going vegetarian 13 years ago.

Macabre:
Here’s one with some different ingredients. I do not like smoke flavor, so if we were going to make a sauce, we’d just make one without.

This was posted as a Kansas City BBQ sauce. I don’t know about that. And I’ve never made this. But looking at the ingredients, this is one I could do.

Ingredients
2 tablespoons butter
1 small yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced (about 1 tablespoon)
2 cups ketchup
1/3 cup molasses
1/3 cup dark brown sugar
1/3 cup apple cider vinegar
2 tablespoon yellow mustard
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper

Directions
1.
Melt butter in medium saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2.
Add ketchup, molasses, brown sugar, vinegar, mustard, chili powder, black pepper, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.

3.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

spacecanada:
Thanks for the links, Rebekah - I'll have to call/email all those companies over the next few weeks as I've never heard of them before. (Contacting companies is super stressful for me - though I've had a recent string of amazing luck: 3 for 3 this week with finding new safe foods.)

Good question, Mac: I'm thinking of putting it on grilled tofu mostly, but also on grilled veggies and in baked beans. My husband likes veggie burgers too, though he just uses sauce from the store. I may make black bean burgers this summer.

That recipe looks much more familiar to me, and I have all of those ingredients already, thank you! I'm still curious about Rebekah's recipe, though.