Barbecue Sauce Recipe without Corn Syrup

Love barbecue sauce but not corn syrup? Then this simple recipe with limited ingredients is for you! Once you learn how to make the basics, this ketchup recipe is easy to customize!

Prepare: 15

Bake: 30

Cool: 1

Total Time: 1 45

Servings: 16

Ingredients

1 cup (240mL) ketchup
⅓ cup (60mL) apple cider or white vinegar
2 tbs (28g) brown sugar
2 tbs (40g) sorghum or molasses
2 tbs (30mL) worcestershire sauce or soy sauce
1 - 2 tbs (15 - 30mL) bourbon
1 tbs (15g) yellow mustard
1 tsp (2g) ground black, cayenne, chipotle or paprika pepper
½ tsp (1g) onion powder
½ tsp (1g) garlic powder
1 - 2 tbs (15 - 30mL) water

Instructions

In a small bowl, stir mustard, gradually adding water until it thins. Set aside.
In a separate bowl, combine the brown sugar and spices. Set this aside.
In a medium sized sauce pan, whisk* together the ketchup, brown sugar mixture, watered down mustard, vinegar, Worcestershire (or soy sauce), molasses (or sorghum), and bourbon.
On medium to medium low heat, stir constantly until the sauce begins to boil, "plop" or form large air bubbles if you briefly stop stirring. Once this begins, stir continuously for 2 minutes.
Lower heat to a simmer or the lowest setting, cover and allow to cook 25 - 45 minutes, stirring every 5 minutes, until thickened. For best results, get the bbq sauce up to at least 180°F (82°C) but below 210°F (99°C) for 10 minutes.
Cool in sauce pan, then move to air tight container. Store in the refrigerator up to 5 days.

Notes

*If you have non-stick sauce pans, do not use a metal whisk as stated above. Whisk the ingredients together in a medium bowl then transfer to the saucepan and stir with a heat proof spoon suited for your cookware.

You can reduce the amount of sugar to 1 tbs (12.5g) but below that, you risk scorching the tomato paste.

Add any spice you like to make it your own! Try 1/4 tsp of cinnamon or cayenne powder for some kick.

Nutrition