BBQ Sauce

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.

Reduced Sodium Molasses Barbecue Sauce

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.

Delicious Molasses Barbecue Chicken

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