Tag Archives: tangy bbq sauce

Tangy Barbecue Sauce

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So Summer is almost over and if you haven’t already, it’s time to dust off the grill. It’s hard to picture summer without BBQ chicken and ribs, but it’s hard to find a BBQ sauce that doesn’t contain high fructose corn syrup (one of the most highly processed food substances on the planet) and tons of sugar.  Even if you decide to make your own, most of the recipes you come across call for ketchup (which contains high fructose corn syrup). In my search for a good BBQ sauce I’ve made a few batches from whole food recipes that didn’t taste anything like what I would expect BBQ at a good restaurant to taste like, so I’m really excited that this recipes doesn’t disappoint the taste buds.

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Tangy Barbecue Sauce

I will admit that this recipe does have what I would consider a lot of sugars to it. If you like your BBQ sauce less sweet and more spicy then reducing the sugars should be fine.

Ingredients

(Makes approximately 2 cups)

1 Tbsp extra virgin olive oil

3-4 cloves minced garlic

1 can tomato paste (6 oz.)

1/4 cup water

3/4 cup honey or agave

3 Tbsp molasses

3 tsp clean Worcestershire sauce (most name brand sauces have artificial preservatives and corn syrup, so look at the label)

3/4 cup apple cider vinegar

1/2 cup brown sugar (I recommend sucanat or coconut sugar)

3/4 tsp sea salt

2 Tbsp onion powder

1 tsp chipotle powder (optional)- this gives your sauce an extra slight kick as an aftertaste

4 tsp chili powder

2 tsp paprika

1 tsp cayenne

1 tsp mustard powder

Directions

  • Pour the olive oil into a sauce pan and place on medium heat.
  • When the oil is warm, add the minced garlic and allow the garlic brown slightly (about 40 seconds) while stirring.
  • Add the water and tomato paste to the garlic and stir until the paste and water have combined.
  • Add the rest of the ingredients and stir until they are combined.
  • Allow the mixture to start to bubble and then lower the heat to low/simmer for 20 min. The mixture will thicken as it cools.
  • Once the sauce is cool, you can pour it through a strainer or puree it in a food processor to incorporate the minced garlic or just leave it as it is.
  • Store in a glass container in the fridge for about 2 weeks. Enjoy!
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