I really LOVE barbeque. That wasn’t always the case. It was a pregnancy thing … 3 kids, 3 different welcome changes to my taste-buds. Noah (#1), I started eating meat after being a vegetarian for over 5 years, Zach (#2), I developed a passion for anything and everything with cinnamon and finally Jeremy (#3), I started my love affair with barbeque.
UPDATE: I am making beef short ribs for the first time and decided this recipe needed some updating. This version is much more flavorful and thicker than the original version, so much so that I just got rid of the old recipe.
New and Improved Barbeque Sauce
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: Generous amount of sauce for 5 + pounds of beef or chicken
- 1 28 ounce can of crushed tomatoes
1 6 ounce can tomato paste
- 1 tbsp. minced garlic or garlic infused olive oil
1 tbsp. dijon mustard
1/2 cup apple cider vinegar
1/4 cup maple syrup
- 1/4 cup coconut aminos
- 1 tbsp. paprika
- 1 tbsp. chili powder
- 1 tbsp. liquid smoke
- 1/4 tsp. cayenne pepper (add more if you like it hot)
- salt and pepper to taste
- Combine all ingredients in a medium saucepan.
- Whisk sauce together to combine.
- Bring to a boil and reduce heat.
- Simmer for 20-30 minutes.
You can apply the sauce directly to bone-in or boneless chicken, ribs etc. I like to marinate the meat for at least a few hours before grilling and baste the chicken while cooking. You can also use this sauce if you are slow cooking a turkey, beef, chicken or pork roast and plan to shred it. Make sure you have enough for dipping!