We grill pretty regularly around here, and barbecue sauce is something that I really like on chicken, in particular. However, bottled barbecue sauce is loaded with sodium.
I found this recipe in the June 2012 issue of Food and Wine, and made it with no added salt ketchup and other modifications, and it is so good I could drink it in a glass.
Here is the modified recipe:
Reduced Sodium Barbecue Sauce
adapted from June 2012 Food and Wine
1/2 c. no added salt ketchup 1/3 c. dark brown sugar 1/4 c. unsulfured blackstrap molasses 1/4 c. apricot preserves 2 Tbsp. dry yellow mustard 2 Tbsp. apple cider vinegar 2 Tbsp. vegetable oil 1 garlic clove, minced 1 1/2 tsp. chile powder 1/2 tsp. freshly ground black pepper 1/2 tsp. hot sauce (I used Sirachi) 1/8 tsp. salt pinch of each: ground cloves, ground allspice In a medium saucepan, combine all of the ingredients except the salt with 1/2 cup of water and bring to a boil, stirring well. Let cool, add salt and serve. Can store in the refrigerator for up to 1 week.
The result is finger licking good barbecue chicken, with only about 60 milligrams of sodium per 2 Tbsp. serving, compared to 320 milligrams in the bottled stuff I had in my fridge.
I served this to the pickiest of picky eaters and even some not so picky eating guests, and not one person was compelled to add salt to it. In fact, I have given the recipe to most of those who have tried it.