Here’s another new family favorite of ours, just in time for barbeque season. This maple bbq sauce is great on burgers, chicken, pork and we dip our taters in it, so pretty much everything. Remember to put the sauce on just before you take the food off the barbeque to prevent your food from burning.
Makes approximately 500ml of BBQ Sauce.
½ small onion, minced fine
1 clove of garlic minced fine
1 tbsp. canola Oil
¼ tsp chili powder (or a little more or less to taste)
¼ tsp paprika
¼ tsp ground black pepper
½ cup MacRae’s Rocky Ridge Maple Syrup (or add a little more for maximum maple flavor)
¼ cup ketchup
¼ cup brown sugar (packed)
¼ cup apple cider vinegar
1 ½ tbsp. molasses
1/8 tsp Worcestershire sauce
Heat canola oil, add onion and garlic and cook until tender
Add spices (chili powder, paprika and black pepper) and stir for 1 minute
Added the rest of the ingredients and stir well. Simmer and stir occasionally until thickened, approximately 20 to 30 minutes. (Tip: sauce won’t appear thickened while hot so take a little spoonful out and cool to ensure you are getting the consistency you prefer. If it gets too thick just heat it again before using or you could try adding a little water).
You can use an immersion blender to make the sauce smoother while cooking, or place in a blender when it’s cool.
Store in the refrigerator for up to 2 weeks or you can freeze it in small portions to use later.