I’ve spent the past few years tinkering with various barbecue sauce recipes I found online, adding something, subtracting another thing. And I finally landed on one that really seems to hit the mark for me. I’m hoping it’ll do the same for you, too.
This easy barbecue sauce is filled with a lot of flavors that come together nicely. It’s nothing groundbreaking or anything, but for me it’s a great go-to when I’m making something on the grill or in the oven that needs a little zing. Putting onions and garlic in it adds a little texture and a lot of taste. And it also blends sweet and spicy—as any good barbecue sauce should—with brown sugar and chile powder. (Note: I used New Mexico Chile Powder, because I’m basically addicted to it. But you can use any kind you’d like.) Lots of great taste in there, and it’s perfect for burgers, seitan and even these Barbecue Tempeh Ribs.
Tell Me What You Think
As always, I’d love to hear your thoughts on this recipe if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!
- 1 tsp. olive oil*
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1- ½ cups ketchup
- ½ cup water
- ¼ cup white vinegar
- ⅓ cup brown sugar
- 2 Tbsp. vegan Worcestershire sauce
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. black pepper
- 1 Tbsp. chile powder
- Heat oil over low-medium heat in medium sauce pan. Add onions and garlic. Cook for 5 minutes, stirring frequently to avoid burning.
- Add remaining ingredients and stir to mix.
- Set heat to low. Cover and cook for 5 minutes.
- Remove from heat and let cool (the sauce will thicken as it does).
- Refrigerate in an air-tight container for up to 2 weeks.