Smoky Barbecue Sauce
This all-purpose barbecue sauce makes a tasty glaze not only on ribs but also on chicken, steak, pork chops and burgers.
Servings: 1-1/2 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 24 |
| pro | trace |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 5 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 159 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 3% |
| vit C | 3% |
| folate | 1% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) Spanish smoked sweet paprika or mild paprika
1 tsp (5 mL) dry mustard
1/4 tsp (1 mL) salt
1 cup (250 mL) ketchup or chili sauce
2 tbsp (25 mL) packed brown sugar
2 tbsp (25 mL) cider vinegar
Preparation:
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.)
Additional Information
-
Variation
Smoky Red Wine Barbecue Sauce: Substitute 1/2 cup (125 mL) red wine for the water.Per 1 tbsp (15 mL): about 26 cal, trace pro, 1 g total fat (0 g sat. fat), 5 g carb, trace fibre,0 mg chol, 159 mg sodium. % RDI: 1% iron,3% vit A, 3% vit C, 1% folate.
Tags:
Source
Canadian Living Magazine: June 2005
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