Summary: I’ve found that store-bought barbecue sauce tends to have far too much sugar for taste and for health. So, I decided to try my hand at developing an in-house recipe. After much experimentation, this is the result: a slightly acidic and slightly spicy sauce, pairing very nicely with fattier cuts whether they are smoked, grilled, slow-roasted or pan-seared.

 

Ingredients:

• 2 cups Heinz No-Sugar-Added ketchup

• ½ cup Apple Cider Vinegar

• 5 tablespoons Splenda

  • (OR 4 tablespoons WHOLE EARTH Stevia & Monk Fruit Plant-Based Sweetener)

• 4 tablespoons Lea & Perrins Worcestershire sauce

• 2 tablespoons Cholula Hot Sauce

• 2.5 heaping teaspoons smoked paprika

• 1 tsp dry powdered mustard

• 1 tsp dark red chili powder

• 1 tsp garlic powder

• ½ tsp fresh ground black pepper (~10-20 grinds)

• ½ tsp powdered cinnamon

• ¼ - ½ tsp cayenne pepper

 

Preparation:

1. Simply mix together the listed ingredients and store in the refrigerator. I recommend using a glass container for storage; mason jars work especially well.

2. (Optional step before storage) Simmer to about 165-180 F, mixing frequently, to thicken the sauce and smoothen the flavor.