Tested till perfect Smoky Barbecue Sauce

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1-1/2 cups (375 mL)


  • 1 tbsp 1tbspvegetable oil
  • 1 1small onion, finely chopped
  • 2 2cloves garlic, minced
  • 1 tbsp 1tbspSpanish smoked sweet paprika or mild paprika
  • 1 tsp 1tspdry mustard
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupketchup or chili sauce
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspcider vinegar


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 :

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.

Nutritional Information Per 1 tbsp (15 mL): about

cal 24 pro 0 total fat 1g sat. fat 0g
carb 5g fibre 0 chol 0mg sodium 159mg

% RDI:

iron 1 vit A 3 vit C 3 folate 1
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