Growing up I absolutely HATED BBQ Sauce. I always thought it was way too sweet, and most of it was loaded with high fructose corn syrup, causing me to eat a meal that I didn’t like, and feel super sick afterwards. However, after I married Cole, I needed to find some ways to adapt. He loves BBQ sauce, so I knew I couldn’t avoid the issue forever. Luckily, by that time, ketchup companies had started to come around to the idea of fructose-free formulas. This allowed me to use ketchup as a base without creating something that was going to make me feel awful.
My biggest issue with BBQ sauce has always been the sweetness to the dish though. For some reason, I really dislike when main courses taste sweet, but with some tinkering I was able to adapt my mom’s BBQ sauce recipe to create a BBQ sauce that is sweet, but has an underlying spiciness to meet my taste palate. Check out this recipe if you like your BBQ with a hint of spice!
1 tbsp Butter
1 tsp Dried Onion Flakes
2 tsp Minced Garlic
1 cup Ketchup (Fructose Free)
¼ cup Vinegar
¼ cup Water
2 tbsp Brown Sugar
1 tbsp Chili Powder
1 tbsp Ground Mustard
½ tsp Salt
1 tbsp Worcestershire Sauce
1. In a medium saucepan, melt the butter and sauté the minced garlic and onion flakes for 2-3 minutes.
2. Pour the ketchup, vinegar, and water into the saucepan and turn it down to medium low. Stir until all the ingredients come together and the sauce is lightly bubbling.
3. In a small bowl whisk together the brown sugar, chili powder, ground mustard, and salt to get rid of any large clumps within the spices; then add the spices into the saucepan. Stir to combine.
4. Add the Worcestershire sauce into the mix. Stir, and turn down to low. Put a cover over the pan to avoid spatters, then let it simmer for 20 minutes, stirring occasionally.
This recipe is so easy, and makes a delicious sauce for any meat of your choice. I never buy BBQ sauce now, and can put my mind at ease knowing that I’m making a sauce that is not loaded with high fructose corn syrup.