How To Make No-cook Barbecue Sauce

I’m getting tired of spending 10 minutes reading labels every time I need barbecue sauce trying to find one that isn’t mostly corn syrup. Seriously, check the labels and you’ll see about a third of them list corn syrup as the first ingredient, and most of the rest have it as the second.

Then there are the ones that list “corn syrup” and “high fructose corn syrup” separately, so that they can push them down to the third and fourth ingredients and you won’t think you’re buying a bottle of pancake syrup.

Well, I needed some this weekend, so I went looking for a recipe to try out. I came across this one from My Whole Food Life and it looked good. One minor tweak and it’s just about perfect.

Ingredients

6 ounce can of tomato paste
1 can of water
4 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
½ teaspoon garlic powder
½ teaspoon salt
2 tablespoons maple syrup
1 teaspoon black pepper
1 teaspoon hot pepper sauce

Directions

This one is pretty complex, so bear with me.

After scooping all the tomato paste out of the can, fill the can with water and add that.

Now add the maple syrup, Worcestershire, garlic, cider vinegar, salt, pepper and hot sauce.

Stir.

And that’s it.

Okay, I lied. It’s not complex at all. Cool, huh?