We taste-tested a variety of barbecue sauce recipes and liked this one best.
- 1 Tbsp unsalted butter
- 1 - ½ tsp onion powder
- ⅛ tsp garlic powder
- 1 cup no-salt ketchup
- ½ cup molasses
- 1 Tbsp brown sugar
- 3 Tbsp low-sodium Worcestershire sauce
- 3 Tbsp cider vinegar
- 2 tsp prepared yellow mustard
- ¼ tsp liquid smoke
- ⅛ tsp ground black pepper
- ⅛ tsp hot sauce
- Heat butter/oil in a small saucepan over medium-high heat. Add remaining ingredients. Bring to boil an simmer until thickened, about 10 minutes, stirring often.
- Cool, then store in a covered glass or ceramic container in the refrigerator overnight so that flavors can develop.
Note that sodium percentages depend on which daily reference you use. The estimated 16 mg of sodium per serving implies that one serving of this recipe provides:
– 1% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–1% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 2% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
