Sweet and Tangy BBQ Sauce
Our perfectly balanced, sweet and tangy BBQ sauce is great on chicken, ribs, meatloaf, tofu or tempeh, and so much more. Make it in under 10 minutes with ingredients you probably already have in your pantry. Makes about 1 ½ cups.
Servings: 24
Calories: 2kcal
Ingredients
- 1 cup (272 grams) ketchup
- ¾ cup (177 ml) apple cider vinegar
- ⅓ cup (71 grams) light brown sugar
- 1 tablespoon smoked paprika
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add all ingredients to a small- to medium-sized pot.
- Bring to a boil over medium-high heat.
- Reduce heat to medium or medium-low, whatever it takes to maintain a simmer.
- Cook, uncovered, until thickened slightly (about 5 minutes), stirring frequently. Keep in mind that the sauce will thicken up a bit as it cools.
Notes
- Sauce may spatter a bit while it simmers, so feel free to err on the side of a slightly larger pot.
- Use your favorite brand of ketchup. I usually use Heinz or Annie's organic, whatever I have on hand.
- You don't need an unfiltered or otherwise fancy apple cider vinegar for this recipe.
- If you want to make this recipe vegan and gluten-free, make sure to choose a vegan brand of brown sugar and a vegan and gluten-free brand of Worcestershire sauce.
- I like to use sweet smoked paprika, but if you want to add an element of heat, you can use the hot variety.
- For a honey BBQ sauce variation, feel free to substitute an equal amount of honey for the brown sugar. A basic honey works best — you don't need anything fancy.
- You can easily double this recipe if you'd like to make a bigger batch. No further changes are needed.
- You can make this recipe in advance. It will keep well in an airtight container in the fridge for up to two weeks, or freeze it for up to a year.
Nutrition
Serving: 1 | Calories: 2kcal | Carbohydrates: 1g | Sodium: 102mg