Barbecue Sauce | Anitas Delights

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index and adds a caramel flavor.

honey

🥗Healthier: maple syrup

💰Cheaper: corn syrup

Maple syrup is a natural sweetener that can replace honey.

Worcestershire sauce

🥗Healthier: soy sauce

💰Cheaper: liquid aminos

Liquid aminos provide a similar umami flavor.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika can be used for color without the smoke.

Start by preheating a saucepan on medium heat.

Mince the garlic and chop the onion finely, using only a quarter of the onion if it's too big.

Add 1.5 teaspoons of olive oil to the saucepan.

Add minced garlic and chopped onion to the saucepan and cook for about 5 minutes until the onions are translucent and the garlic is cooked, stirring occasionally to prevent burning.

Add a tiny bit of salt to help the onions render moisture.

Once the onions and garlic are cooked, transfer them to a blender.

Add 1/2 cup of water to the blender with the garlic and onion and blend until smooth.

Return the blended mixture to the saucepan.

Add 1/2 cup apple cider vinegar to the saucepan to help get every last bit from the blender.

Add 1/2 cup brown sugar, 1 cup ketchup, 2 teaspoons Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon dry mustard, 1/2 teaspoon pepper, and a touch more salt to the saucepan.

Stir everything together and let it cook on medium-high heat for 2-3 minutes until it comes to a slight boil.

Once boiling, reduce the heat to medium-low and let it simmer for about 15-20 minutes until it thickens, covering the pot to prevent splattering.

After simmering for about 22 minutes, check the sauce; it should be reduced and perfect.

Transfer the barbecue sauce to a container for storage.

The sauce can be stored in the fridge for about 2 weeks and makes almost 2 cups.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary