The Garden of Eating: Better BBQ Sauce

I love me some good BBQ sauce, but many of them out there in your grocery store aisles are full of junk and, well, more junk. That's where this wonderful little recipe comes in.

It's easy enough and makes plenty for leftovers. I use it with ribs, roasts, steak, everything pretty much. I love BBQ sauce. Just a little. Here's the way I make it using Rachel's recipe.

Better Barbecue Sauce
Taken from The Garden of Eating, by Rachel Albert-Matesz and Don Matesz.

1 TBSP extra virgin olive oil
1 cup minced fresh onion
1/2 TSP unrefined sea salt
3 cloves minced garlic
1 TSP ground cumin
1 TSP dry mustard
1/3 TSP ground chipotle
1 TSP dried, crumbled basil
1 TSP dried, crumbled oregano
1 (6 ounce) can of sugar free tomato paste
1 1/4 cups chicken broth
2 TBSP raw apple cider vinegar
1/4 TSP stevia extract powder (be careful not to use too much...powerful stuff, this stevia)
1 TBSP honey

I used this batch with a roast and some
yellow roasted zucchini for my veggie. 

1. Heat oil in a 1 quart saucepan over medium heat. Add onions and stir until tender, about 5 minutes. Add remaining ingredients and whisk until smooth. Bring to low boil, cover, reduce heat, and simmer with lid ajar to reduce splattering, stirring periodically until mixture thickens, 20-30 minutes.
*Watch out for the splattering. Seriously. It looks like Dexter was in my kitchen. 

2. Pour into wide mouth glass jar; allow to cool. Cover and refrigerate. Use within two weeks or freeze.

It's good people, really good. I promise.


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