Homemade BBQ sauce
August 17, 2013
It’s grilling season. In case you’re like me and are trying to avoid all of the extra sugar, corn syrup, other unhealthy stuff in commercial barbecue sauces, I thought I’d give you my recipe for homemade barbecue sauce. I developed it by combining several different recipes I found online.
Despite the many ingredients, it’s remarkably easy. It’s great on pork and beef—especially ribs. And it’s also paleo and primal compliant.
I’d love to hear what kinds of sauces you like to use on your barbecue.
Homemade BBQ sauce
2013-07-21 18:33:38
Yields 1
Great especially on beef and pork.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Nutrition Facts
Serving Size
522g
Yields
1
Amount Per Serving
Calories 552
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 884mg
37%
Total Carbohydrates 130g
43%
Dietary Fiber 16g
64%
Sugars 80g
Protein 16g
Vitamin A
139%
Vitamin C
117%
Calcium
32%
Iron
87%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 280 g. (ca 10 oz.) tomato paste
- 2 Tbsp. blackstrap molasses
- 1 ½ Tbsp. maple syrup
- 4 Tbsp. apple cider vinegar
- 3 Tbsp. apple juice
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. onion powder
- 1 Tbsp. garlic powder
- 2 tsp. paprika
- ½ tsp. chili powder
- 3/4 tsp. liquid smoke (optional)
- Sea salt and fresh ground pepper to taste
Instructions
- Combine all ingredients in a saucepan and simmer over medium-low heat for 20 minutes. Use on grilled meat—either as a marinade or as a mopping sauce.
Notes
- Makes a little more than a cup of sauce.
Eclectic-Domestic https://eclectic-domestic.com/
A cowboy needs a horse (sock upcycle and cowboy cake)
Veal a la crème
Not the wurst thing in the world (Homemade Italian sausages)
About The Author
Bouqui
7 Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Looks good! But what is liquid smoke? What is it made of? And where can you get it?
Hi Karen,
That’s a great question. Liquid smoke is a flavoring agent (sauce) that is used to add a smokey flavor to various foods without actually smoking the food. It’s used in processed foods like bacon, hot dogs, jerky, tofu, smoked almonds etc. At home, it can be used in a marinades on steaks, sausages, chops, roasts, or ribs, or in soups, vegetables, and gravies.
How is it made? I knew it was made by condensing smoke and adding water, but I didn’t know exactly how, so I looked it up. According to this video http://www.youtube.com/watch?v=golG6qfsPV8 , it’s produced by using recycling raw materials (wood scraps and sawdust) and thereby diverting waste from landfills. The video says it’s better than actual smoking because it avoids many negative environmental effects (because you save the energy) and health effects (because the tars are removed).
However, there is some difference of opinion as to just how healthy liquid smoke actually is—more specifically, whether high levels of consumption (esp. in processed foods) may have exactly the same negative health effects as actual smoking. That is why I listed that ingredient as “optional.”
In the US, it’s available in most larger supermarkets (condiment aisle) or mail-order stores like Amazon. In Switzerland, it’s a bit harder to find, but some suppliers on Amazon will also deliver to Switzerland.
Hope that helps!
Bouqui
Puzzled where 16 g of protein come from and are the values for a serving size or the whole recipe. The bottled sauce I am currently using has 0% fat, 0 protein, mainly sodium and carbs. It does have the awful high fructose corn syrup, which it is recommended to avoid.
Dear Amdnarg,
Thanks for the question. The values here are for the entire recipe (ca. 1 cup of sauce). Those values are automatically calculated by the WordPress Recipe Plugin by Recipe Card. As noted, that software is still in Beta version. That said, the protein must come from the tomato paste. The nutritional analysis here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2689/2 says that 262 g. of tomato paste contains 11 g. of protein. (This recipe calls for 280g.) Plus, there is some minimal protein in molasses. So, it seems like 16 g. may be about right. However, I will submit the question to the support at Recipe Card just to be sure. I will post their answer here. So please check back.
Bouqui
As I suspected, Recipe Card confirmed that “A little over 12g of the protein comes from the tomato paste. The rest is spread across the remaining ingredients.” Hope that helps.
Bouqui
Could you please tell me what blackstrap molasses is
Hi Nicky, It’s the third concentration of cane molasses. It contains a good amount of minerals, including iron.
Here’s what Wikipedia has to say:
“To make molasses, sugar cane is harvested and stripped of leaves. Its juice is extracted usually by cutting, crushing or mashing. The juice is boiled to concentrate it, promoting sugar crystallization. The result of this first boiling is called first syrup, and it has the highest sugar content. First syrup is usually referred to in the Southern states of the US as “cane syrup”, as opposed to molasses. Second molasses is created from a second boiling and sugar extraction, and has a slight bitter taste. The third boiling of the sugar syrup yields blackstrap molasses, known for its robust flavour. The term blackstrap molasses is an Americanism dating from around 1875. The majority of sucrose from the original juice has been crystallised and removed. The food energy of blackstrap molasses is mostly from the small remaining sugar content. However, unlike refined sugars, it contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of those nutrients. Blackstrap has long been sold as a health supplement.”