This all-purpose barbecue sauce makes a tasty glaze not only on ribs but also on chicken, steak, pork chops and burgers.
- Portion size 375 servings
- Credits : Canadian Living Magazine: June 2005
In saucepan, heat oil over medium heat; fry onion, garlic, paprika, mustard and salt, stirring occasionally, until softened, about 3 minutes.
Add ketchup, 1/2 cup (125 mL) water, sugar and vinegar; bring to boil. Reduce heat and simmer until mixture flows slowly when spatula is drawn across bottom of pot and is like thick ketchup, about 20 minutes.
In food processor or blender, purée sauce until smooth. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 weeks.)
Nutritional facts Per 1 tbsp (15 mL): about
- Sodium 159 mg
- Protein trace
- Calories 24.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 5 g
- Iron 1.0
- Folate 1.0
- Vitamin A 3.0
- Vitamin C 3.0