And I love it!
It’s homestyle for sure. Chunky, yummy and sweet but I’m shocked how easy it was and now I’m excited to try other combinations and even fresher ingredients.
I have been on a hunt for a good BBQ sauce for ages but everything in the grocery store is crap. Is it just me or is it impossible to find a brand that doesn’t list high fructose corn syrup as of the top 3 ingredients? I mean, I’m not 100% anti-corn syrup. I don’t think a small amount here or there will kill me but the main ingredient? Really? When I use BBQ sauce I want to smother, dip, slather and drench my meats in something that not only tastes good but is made with ingredients that at least have some redeemable qualities.
So I took matters into my own hands and threw a bunch of stuff in a pot, crossed my fingers, and BAM!
Yup, I saved an old BBQ sauce jar so I could use it to store my own. Smart, right? Actually I have a whole cupboard of saved glass jars I just can’t seem part with. One day they shall all find a use!
Anyway, I don’t think my first stab at homemade BBQ sauce is going to win any awards but it’s yummy and easy. I hope it inspires you to have a little fun in the kitchen and leave those bottles of high fructose corn syrup at the store. Next time I may cut back a little on the molasses and syrup just to see if I can get away with reducing the sugar content even more because this first attempt was pretty sweet.
That being said, the family loved it on chicken the other night.
I even used a little extra on the side for dipping!
What can I say? I’m a dipper.
More about dinner later.
Here’s what I did to make the sauce…
- 16 oz jar of tomato puree
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 tbsp smoked paprika
- 2 tbsp cumin
- 1 tbsp chili powder
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1/2 tsp salt
- 2 tbsp Worcestershire sauce
Put everything in a pot over medium-high heat.
Side note: Smoked paprika has changed my life! I finally found some at Trader Joe’s a few weeks ago as it seems my local grocery stores never carry it.
Whisk and bring to a slow boil.
Lower the heat and simmer for 30 minutes.
I let it cool in the pot and then transferred to my jar.
The next day I decided to use it on a cut-up chicken.
And went with the indirect grilling method.
I put the chicken on one side of the grill over no flame and then turned the other side on high. This is how I grill when I don’t want to babysit it.
After 1 hour…
I served with baked potatoes and grilled asparagus — both a family favorite!
Tonight I’m going to use it on a pork loin! I’ll let you know how it goes. :)
|Servings||Amt per Serving|
|16||About 2 tbsp|
|50||0g||1g||old: 1||new: 1|