Barbecue Sauces

Tangy Barbecue Sauce

Tangy is an understatement. Note all the vinegar. It’s better for cooking than dipping. This one is great because it doesn’t need to simmer, you can put it together in a few minutes:

8 servings – 1/4 cup

3/4 cup apple cider vinegar – $0.60
1/4 cup red wine vinegar – $0.58
1 cup Heinz Organic Ketchup* – $1.52
4 tablespoons packed dark brown sugar – $0.12
1 tablespoon mustard (yellow or dijon) – $0.08
1 tablespoon worchestire* – $0.20
1 teaspoon salt $0.01
1/2 teaspoon fresh ground pepper $0.12

Total for recipe – $3.23 or $.040 per serving
Calories: 61 Fat: .2 Protein: .6  

Combine all ingredients in a bowl. Whisk until well blended.

*I use organic because the other kinds have HFCS in it.

Barbecue Sauce

This recipe calls for beef stock. I make it from time to time and keep it in my freezer, but beef broth can be substituted, or vegetable stock, if you want to do it vegetarian.

16 servings – @ 1/4 cup

8 oz Onion, small dice $0.64
2 tablespoons Garlic, chopped $0.30
1 tablespoon Vegetable oil -$0.07
6 oz Red wine vinegar @ 3/4 cup – $1.74
2 tablespoons Brown sugar – $0.09
2 oz Honey or about 1/4 cup – $0.84
3 oz Beef stock or broth @ 1/3 cup $0.10
16 oz Tomato sauce or 1 large can – $1.60
3 oz yellow mustard @ 1/3 cup – $0.48
2 Tbsp Worchestire sauce* – $0.40
Salt and pepper, to taste – $0.05
Cayenne pepper, to taste – $0.05

Total for recipe – $6.36 or $0.40 per serving
Calories: 59 Fat: 1.2 Protein: 1.1  

Sweat the onions and garlic in the vegetable oil until tender.
Combine remaining ingredients and simmer 1 hour.

*I use organic because regular worchestire has HFCS in it  

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