If you miss being able to grab barbecue sauce off the grocery store shelf, try this easy-peasy homemade sauce with a fraction of the sodium.
Barbecue sauce is one of those things that we didn’t eat a whole lot of before Joe’s big diet change, but has become something of a staple in our kitchen as we have sought out ways to bring strong flavors without added sodium. I have tried several different methods, and this barbecue sauce is our favorite – hands down. By the way, Neely’s BBQ Sauce is the base for this recipe, with several tweaks to keep it low sodium. It is easy, I can make it with ingredients that I usually have on hand, and will keep in the fridge so I can make it ahead and use it later. Try it the next time you are looking for a way to add a kick to your meal.
We haven’t grilled too much lately, in spite of it being summer. Unfortunately, we are having terrible fires across Montana, and I live in a valley that tends to trap a lot of smoke. We have been battling smoke from Canada and the Pacific Northwest since we returned from South Korea a little over a month ago. When the air quality is consistently in the “Unhealthy” to “Very Unhealthy” range, we really try to minimize our time outdoors (including time in front of the grill). But we will get through it and in the meantime have been able to use this barbecue sauce on other meat that we cook indoors, like the pulled pork pictured above.
In any case, this weekend I am testing some sweets and hope to come out the other side with some photos of some ginger lemon cookies and a cinnamon almond bubble bread. There are many other ideas up my sleeve, but if there are any recipes that you would like to see on the blog, let me know in the comments. I am always open to hearing about your ideas or food that you’d like to see made without a ton of salt. I am no magician, but I will see what I can do. 🙂
Low Sodium Barbecue Sauce
- 8 oz no salt added tomato sauce
- ½ cup apple cider vinegar
- 1 tsp fresh ground black pepper
- 4 Tbsp brown sugar (packed)
- 2.5 Tbsp sugar
- 1 tsp onion powder
- 1 tsp ground mustard
- 1.5 tsp lemon juice
- 1.5 tsp Worcestershire sauce
- ½ cup water
Whisk together all ingredients in a small saucepan. Heat over medium heat until the sauce simmers. Reduce heat to low and let simmer, covered, for about 1 hour or until the sauce has been reduced by half (down to about 1.5 cups).
NUTRITIONAL INFORMATION – Yield: 6 servings, about 4 tablespoons each
Sodium: 38.1 mg, Calories: 48.0, Total Fat: 0.0 g, Saturated Fat: 0.0 g, Cholesterol: 0.0 mg, Carbohydrates: 0.0 g, Fiber: 0.6 g, Sugar: 10.9 g, Protein: 0.3 g.