I gave you a recipe for barbeque sauce when I made the Barbeque Beans side dish a while ago (see recipe under side dishes). That one included some oil so here’s an oil free, spicy recipe that I just love and I hope you will too. I’m making some pork Ribbletts tomorrow and since my usual Organicville Barbeque Sauce isn’t available at my local store at the moment, I decided to try making my own. I’ll pass on the recipe for the ribbletts tomorrow.
In a small saucepan combine:
1 cup tomato sauce
1/4 cup honey (maple or date syrup, coconut or agave nectar)
1/4 cup white vinegar (or apple cider)
2 tablespoons molasses
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon chili sauce (in the Asian section of your market just be sure to purchase one without any sugar) (Optional)
1/2 teaspoon sriracha (Optional)
1/4 teaspoon cumin
Stir or whisk together and taste. Just remember that all these flavors will be accentuated as the sauce reduces. Heat over medium heat until it just starts to bubble then reduce to low and simmer for about 15-20 minutes until thickened. Add additional salt, etc., if needed per your taste. Makes about 1 1/2 – 1 3/4 cups of sauce.