Sweet & Tangy With A Little Kick . . .
This quick BBQ sauce has become a favorite on briskets, ribs, grilled chicken, pulled pork and the occasional burger. Oh sure, you’ll find fancier recipes out there: a dash of Worcestershire with a smidge of smoked French salt, subtly flavored by oak barrels once used to age chardonnay. But here’s the thing: I have KIDS. If a cookout is going to happen at all this sauce needs to be made from scratch in ten minutes flat.
I must say, though, that for a super simple recipe this one has just the right amount of smokiness, sweetness, tang and heat. It definitely tastes better on the back porch with a cold glass of mint-infused water, so run that cabbage through the food processor real quick and mix up the slaw outside!
- 7 oz tomato paste (I like this brand because it comes in glass jars)
- ½ cup apple cider vinegar (where to buy apple cider vinegar)
- 2 tablespoons unsulphured blackstrap molasses (where to buy organic, unsulphured blackstrap molasses)
- ½ cup raw honey (where to buy raw honey)
- 1 tablespoon onion powder (where to buy organic onion powder)
- ¼ teaspoon garlic powder (where to buy organic garlic powder)
- ½ teaspoon unrefined sea salt (where to buy sea salt)
- ¼ - 2 teaspoons chipotle chili powder, or more to taste * (where to buy chipotle chili powder)
- ½ teaspoon dijon mustard, or more to taste.
- ½ teaspoon smoked paprika
- cayenne pepper to taste
- Add ingredients to a saucepan and simmer for 5-7 minutes, or until it reaches the thickness you prefer. Add cayenne to taste. If more tang is desired, add a little more mustard.