We love this sweet and tangy BBQ Sauce! It goes great with our Pulled Pork.
Rockin’ 7 Ranch BBQ Sauce
After searching long and hard for Barbeque Sauce that didn’t contain Corn Syrup, I decided to make my own. After lots of experimenting, I settled on this little creation. We love it, kinda sweet and not too spicy. It has been quite a hit with our guests at the Rockin’ 7 Ranch as well. I hope you enjoy it!
- 1 Quart Apple Cider Vinegar
- 2 1/2 Cups Ketchup- divided (I use Organic/All natural)
- 1/2 Cup Honey (or less if you like it less sweet)
- 2 Tablespoons Garlic Powder
- 1 Tablespoon Sea Salt
- 1 Tablespoon Crushed Red Pepper
- 1/2 teaspoon pepper
- 1/8 teaspoon Ground Cloves
- 1 1/2 Cups Maple Syrup (More or less to suit your taste)
- 2/3 Cup Molasses
- 4 Cans Tomato Paste- 4 oz each
- 1 Can Tomato Sauce- 15 oz
- 3 Tablespoons Onion Powder
- 7 Tablespoons Liquid Smoke
- In a medium to large sauce pot with lid (the sauce tends to splatter, so I like to use a little larger pot than I need)- add the following:
Apple Cider Vinegar, 1 Cup of the ketchup, Honey, Garlic Powder, Sea Salt, Crushed Red Pepper, pepper, and cloves. - Bring to a boil, then simmer for 15 minutes with the lid on.
- Turn off the heat, and strain this mixture to remove the crushed red pepper flakes.
- Discard the red pepper flakes and return the remaining mixture to your sauce pot on the stove.
- Add remaining ingredients (from the maple syrup down). Don’t forget to add the remaining 1 1/2 Cups Ketchup 😉
- Mix well! I find that heating this up on low-med heat helps speed the mixing.
- Pour into jars or bottles and enjoy!
- Store in fridge or freezer.
I have one squeeze bottle I like to keep filled and ready in the fridge, and the extra sauce I keep in wide mouth quart Mason jars in the freezer. This keeps for quite a while in the fridge and freezes well.
