Smoky Maple BBQ Sauce
A thick, glossy barbecue sauce built on tomato paste, maple syrup and smoked paprika, with a tangy cider vinegar bite. Simmers in 20 minutes and keeps for two weeks.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 12
Tomato paste is the base, so there is no ketchup and no Worcestershire sauce, so every ingredient is plain and easy to check. Brush it over chicken, ribs or pulled pork in the last few minutes of cooking so the sugars caramelize without burning.
Method
-
Whisk the tomato paste, vinegar, maple syrup, molasses, brown sugar and mustard in a medium saucepan until smooth.
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Stir in the smoked paprika, pepper, cumin, salt and water.
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Bring to a gentle simmer over medium heat, then reduce the heat to low.
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Cook for , stirring often, until the sauce is thick and glossy and coats the back of a spoon.
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Taste and adjust with a splash more vinegar for tang or a pinch of salt. Cool and store in a jar in the fridge for up to 2 weeks.
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