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This mixture turns every barbecue into a food fest in my house. I make up a batch and store it in the refrigerator to use all summer long. It’s great on chicken, steak, ribs, and pork chops, too.
Makes 3 1/2 cups
2 cups Annies Organic Ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
4 tablespoons honey
1 teaspoon fresh ground black pepper
1 teaspoon onion powder
½ teaspoon garlic powder
2 tablespoon spicy mustard (check labels)
1 tablespoon lemon juice
1 -2 tablespoon San-J Wheat-Free Tamari
In a medium saucepan, combine all ingredients. Adjust seasonings to your taste. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, 15 minutes. Leftover sauce can be stored in the refrigerator for several weeks.
For other instant barbecue success, try these sauces. Premier Japan Teriyaki Sauce and Hoisin Sauce.
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