We’ve been on the search for the best BBQ sauce without High Fructose Corn Syrup and we recently stumbled upon Laurie McNamara’s version of Sweet Baby Ray’s. We LOVE it. It’s sweet and tangy and oh so delicious!
Here’s what you need:
Yield: 4 Cups (approx.) Prep Time: 10 min. Cook Time: 0 min.
- 1 1/2 cups of dark brown sugar, packed
- 2 1/2 teaspoons ground mustard
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/4 cups ketchup
- 1/2 cup red wine vinegar
- 1 tablespoon Worcestershire
Measure and add all ingredients to a large bowl. Whisk well until the sugar has dissolved and the spices are throughout. Pour barbecue sauce into an airtight jar and store in fridge for at least a few hours before serving.
Here’s how we make it:
Add the brown sugar. Mmm, brown sugar.
Add dry mustard.
2 teaspoons of paprika.
Salt and pepper.
Red wine vinegar.
Add 1 tablespoon Worcestershire.
Stir until sugar is dissolved.
Pour barbecue sauce into an airtight jar and store in fridge for at least a few hours before serving.
Slap it on some ribs, brisket, or chicken and it’s sure to put a smile on your face!