Wifey (@pscherer) reverse-engineered, researched, and tested this sauce to keep the salt and fat to a freakishly-low minimum, while maintaining the taste from a very popular BBQ restaurant (don’t ask). It is great for chicken thighs and pork ribs. The recipe below is considered “1x” but she makes 4x and cans it your grandmother’s way. Heavy salt users will want to add some.
16 oz tomato sauce
1 cup vinegar (cider or white)
1/2 cup molasses
3 tablespoons onion powder
1 tablespoon paprika
3 tablespoons Worcestershire sauce
2 tablespoon chili powder
2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Combine all ingredients in a sauce pan. Simmer 15-20 minutes, stirring occasionally. Makes approximately 3 cups of BBQ sauce.
ENJOY!
That’s a good looking one — I may try it on some pork ribs this weekend. Coming from a native Texan, I know its got to be good…
Comment by Mdabbles — 08/29/2010 @ 4:00 pm
It’s about a 4-yr old recipe. Some will say it needs salt. If ur need salt just add a little.
Comment by daytrend — 08/29/2010 @ 7:18 pm
It’s a great starting point for the sauce ul really like. We haven’t changed the recipe for several years.
Comment by daytrend — 08/31/2010 @ 3:34 pm
Use low salt tomato sauce if trying to keep salt to a minimum.
This is a well-balanced “base sauce” which can be varied in several ways. Three of my favorite variations include:
- Add molasses for a sweeter sauce
- Stir in ginger powder and a couple of spoonfuls of frozen orange concentrate
- Apply sauce over a dry rub of cajun style blackened seasoning or black pepper
Comment by Wifey — 09/03/2010 @ 4:32 pm
[...] tomato-based BBQ sauce wifey cooks and cans the old-fashioned way. It’s like some of the better specialty sauces [...]
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