With Low Sodium Barbecue Sauce you don’t have to worry about how much you slather on your meal. I modeled this sauce after my favorite Sweet Baby Rays Original Sauce that I used to get all the time. This rendition is now my go to sauce. It starts with a sweet tangy bite and finished with a spicy warm aftertaste with no unnecessary sodium. I like it so much I even use it on my eggs now instead of ketchup!
|Typical store bought sodium amount per serving||300+ mg|
|Sodium per serving for this recipe||6 mg|
|Calories per serving||86|
HOW MUCH SODIUM IN COMMERCIAL BARBECUE SAUCE?
Most barbecue sauces average more than 300 mg of sodium per 2 tablespoons. And really who uses just two tablespoons of sauce? I never really measured it, but I bet I used half a cup at a time on my meal. That’s nearly 2400 mg of sodium just in the sauce. Yikes! Now with this low sodium barbecue sauce I can use as much as I want and not have to worry about it. Having just 6 mg of sodium per two tablespoons and bonus time; it does not have high fructose sugar and unpronounceable preservatives.
MY TIPS FOR MAKING BARBECUE SAUCE
- Measure the spices into a small bowl and whisk them together before adding it to the pan. This will ensure any hardened clumps are broken up.
- Also, it is best to use a high side pot when boiling and simmering. This sauce really has a tendency to pop and spatter when it cooks!
- Since barbecue sauce is really a regional and individual taste type of flavor, taste your sauce after it has simmered a bit. You can add more onion or garlic powder, sugar, vinegar or cayenne pepper to suit your particular taste, though I think this recipe has plenty of sweet taste.
- If you like the sauce really thick, whisk in a teaspoon or two of cornstarch to the mix.
- If I’m not in a hurry, I like to let it simmer on very low for 15-20 minutes and really let the flavors meld.
WHAT TO USE BARBECUE SAUCE ON?
- Baked beans
- Pulled pork
- Pork ribs
- Chicken wings
- Pulled chicken
- Beef ribs
- Over a burger
STORING YOUR LOW SODIUM BARBECUE SAUCE
When making this I will usually make a double or triple recipe. I use it on the meal I made it for and then use an old plastic ketchup squeeze bottle(s) to store in. Works perfect. The sauce can then be stored in the refrigerator for up to 1 month. Also, you can also freeze them for up to 6 months. Just leave a bit of space in the plastic bottle.
As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Barbecue Sauce. And please leave a comment or rating and share any tips you might have.
Low Sodium Barbecue Sauce
- 1 1/4 cups ketchup no salt added Hunts
- 1 cup dark brown sugar loosely packed
- 1/4 cup molasses
- 1/4 cup pineapple juice I use the little cans
- 1/4 cup water
- 1 tsp Kitchen Bouquet Browning and Seasoning Sauce
- 2 Tbsp white vinegar
- 3 tsp ground mustard
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½-1 tsp cayenne pepper start low and add to taste
- 1 tsp pepper
- Combine all the ingredients in a high side sauce pot. Bring to a soft boil for 2 minutes while stirring.
- Then reduce and simmer for five minutes until all the sugar has dissolved.
- Serve immediately or cover and store in fridge.
Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice.