Description
This BBQ sauce is a homemade alternative to preservative-filled grocery store sauces. You’ll find this on my proteins through most of the summer months – hope you enjoy it as much as I do!
Ingredients
Scale
- 1 Tbsp. olive oil
- 1 medium onion, chopped, about 1 ½ cups
- 3 garlic cloves, chopped, about 1 Tbsp.
- 6 oz. tomato paste
- 1 cup diced, canned tomatoes
- 1 cup apple cider vinegar
- ½ cup molasses
- ¼ cup Worcestershire sauce (I recommend Robbie’s All Natural – gluten free and vegan)
- ¼ cup tamari
- ¼ cup brown sugar
- ¼ cup maple syrup
- ¼ cup apple juice
- 1 Tbsp. paprika
- 1 Tbsp. cumin
- 2–3 tsp. mustard powder
- ½ tsp. chili powder
- ¼ tsp. cayenne
- ¼ tsp. salt
- ⅛ tsp. allspice
- Bacon fat (to preference)
Instructions
- Place a large saucepan or pot over medium heat and add the oil. When hot, add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and stir for another 30 seconds.
- Add the remaining ingredients and bring close to a boil. This should take about 2-3 minutes. You will see bubbles along the edges of the sauce.
- Reduce the heat and simmer gently for 30 minutes. Stir intermittently.
- Remove from the heat and let sit for 30 minutes to cool.
- Pour into a food processor and process for 1 minute or until the larger pieces are broken down. It will still be a little thick. If you want a completely smooth sauce, pour into a blender instead. If it’s still too thick, add a little water or chicken stock.
Notes
- If using this on meat that is going in a smoker, use regular paprika. If you don’t have a smoker and are cooking the meat on a grill or in the oven, replace it with smoked paprika to add that smoky element.