When making barbecue this sauce makes or breaks the flavor.
It’s very important to have a good cut of meat but still the sauce is so important here are a few recipes of sauces I enjoy.
- ⅔ cup ketchup
- ½ cup cider vinegar
- ¼ cup brown sugar
- 2 teaspoons pimentón smoked Spanish paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly cracked black pepper
Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.
Nutritional analysis per serving (3 servings)
117 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 23 grams sugars; 1 gram protein; 491 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
My Dad’s Favorite
- 1 tablespoon butter
- 1 small onion chopped
- 2 garlic cloves minced
- 1 cup ketchup
- 1/4 cup packed brown sugar
- 1/4 cup lemon juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.
2 tablespoons: 56 calories, 1g fat (1g saturated fat), 3mg cholesterol, 296mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.
I use this one the most. I like it best.
- 1 cup apple cider vinegar
- 1 cup ketchup
- 1/2 cup brown sugar
- 1/3 cup yellow mustard
- 1 tablespoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- dash of Worcestershire sauce
Dump everything into a medium saucepan set to low heat. Whisk together to combine. Increase heat to high and bring to a boil.
Boil, stirring often, for 5 minutes or until the sauce has reduced by 1/3.
Remove from the heat and store in a one pint mason jar in the fridge for up to 2 weeks