Tested till perfect Sweet-and-Sour Barbecue Sauce

Sweet-and-Sour Barbecue Sauce

This classic barbecue sauce is so flavourful you won't even realize that it has no added salt. It's great for pork, chicken or beef.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 3 cups (750 mL)


  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, diced
  • 2 2garlic clovegarlic cloves
  • 1 can 1candiced tomatoes
  • 1 can 1canpineapple tidbits, drained
  • 1/3 cup 1/3cupcider vinegar
  • 1/4 cup 1/4cupcooking molasses
  • 3 tbsp 3tbsppacked brown sugar
  • 3 tbsp 3tbsptomato paste
  • 1 tbsp 1tbspDijon mustard
  • 2 tsp 2tsppaprika
  • 1 tsp 1tspdried oregano
  • 1/2 tsp 1/2tspchipotle chili powder or chili powder
  • 1/2 tsp 1/2tsppepper
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In large saucepan, heat oil over medium heat; fry onion, stirring occasionally, until golden brown, about 10 minutes.

Add garlic; cook, stirring, until fragrant, about 1 minute.

Add tomatoes, pineapple, vinegar, molasses, brown sugar, tomato paste, mustard, paprika, oregano, chili powder and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, for about 2 hours or until thickened. Let cool slightly.

In blender, puree sauce, in batches, until smooth. (Make-ahead: Let cool completely. Refrigerate in airtight containers for up to 1 week or freeze for up to 2 months.)

Nutritional Information Per 1 tbsp 15 mL : about

cal 21 pro 0 total fat 1g sat. fat 0
carb 4g fibre 0 chol 0mg sodium 28mg

% RDI:

calcium 1 iron 3 vit A 1 vit C 5
folate 1
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