Name: Chipotle Barbecue Sauce (BBQ)
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 1 jar tomato paste (7 oz); 1/2 cup apple cider vinegar; 1 tbsp blackstrap molasses (see notes 1); 1/4 cup maple syrup (see notes 2); 1/8 tsp monk fruit extract; 1 tbsp onion powder; 1/2 tsp garlic powder; 1/2 tsp pink salt; 1/4 tsp chipotle chili powder (see notes 3); 1/2 tsp Dijon Mustard; 1/2 tsp smoked paprika; 2 tbsp Worcestershire sauce

Chipotle Barbecue Sauce (BBQ)

Jump to Recipe Print Recipe

For years, I found myself reaching for store-bought BBQ sauces, drawn in by their vibrant labels and appealing flavors. However, as my awareness grew, I learned that many popular barbecue sauces contain an alarming amount of sugar. Coupled with preservatives and artificial ingredients, the idea of genuinely enjoying my favorite summer meal was overshadowed by the potential health implications.

Motivated by a desire for a healthier alternative, I embarked on a culinary journey to master my own homemade chipotle sauce. Creating homemade chipotle sauce offers a holistic alternative to this trend of unhealthy eating. By crafting your own sauce, you have full control over the ingredients, which allows for the elimination of unwanted sugars and additives. This personalized approach not only enhances health but also provides an opportunity to experiment with flavor profiles that resonate with your individual palate.

The Step-by-Step Cooking Guide

First, gather all the necessary ingredients.

Combine all the ingredients into the saucepan, stir the mixture well to ensure that they are thoroughly combined.

Set the burner to medium-low heat and stir gently to prevent any splashing.

Once the sauce starts to bubble gently, reduce the heat to low. Allow the barbecue sauce to simmer for about 7 minutes. Make sure to stir the sauce occasionally to prevent it from sticking to the bottom of the saucepan or forming lumps. As the sauce cooks, taste it periodically to adjust any spices or sweetness to your liking.

Upon reaching the optimal flavor and thickness, remove the sauce from heat and let it cool before transferring it to a storage container. This homemade barbecue sauce can be stored in the refrigerator for up to two weeks.

Chipotle Barbecue Sauce (BBQ)

No ratings yet

This recipe yields approximately 2 cups of a luscious, smoky barbecue sauce that cuts sugar calories by 70% using a clever blend of maple syrup and monk fruit. By simmering tomato paste, vinegar, and spices for just seven minutes, it creates a deep, complex glaze that is perfect, guilt-free companion for a rack of baby back ribs or other barbecue dishes.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 7

Total Time 12

Servings: 1

Course: Component

Cuisine: American

Calories: 414

Ingredients Equipment Method Nutrition Notes

Ingredients

1 jar tomato paste (7 oz)
1/2 cup apple cider vinegar
1 tbsp blackstrap molasses (see notes 1)
1/4 cup maple syrup (see notes 2)
1/8 tsp monk fruit extract
1 tbsp onion powder
1/2 tsp garlic powder
1/2 tsp pink salt
1/4 tsp chipotle chili powder (see notes 3)
1/2 tsp Dijon Mustard
1/2 tsp smoked paprika
2 tbsp Worcestershire sauce

Equipment

1 saucepan

Method

Combine all ingredients in the sauce pan over low-medium heat for 7 minutes. Stir to avoid mixture splashing.
1 jar tomato paste (7 oz), 1/2 cup apple cider vinegar, 1 tbsp blackstrap molasses (see notes 1), 1/4 cup maple syrup (see notes 2), 1/8 tsp monk fruit extract, 1 tbsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pink salt, 1/4 tsp chipotle chili powder (see notes 3), 1/2 tsp Dijon Mustard, 1/2 tsp smoked paprika, 2 tbsp Worcestershire sauce
Store the barbecue sauce in the refrigerator.

Notes

In terms of substitutes, I would not recommend to substitute anything for molasses, as it has a unique smell and flavor that no sugar can replace.
The recipe calls for 1 cup of sugar, by replacing it with maple syrup and monk fruit, it reduces sugar calories and carbs by 70% and achieves the same sweetness and taste.
Depending on the tolerance, you can add more chili powder if you like.

The recipe yields about 2 cups of sauce. The amount of sauce is enough for one full baby back rack and dipping sauce. If you want to cook 2 ribs, I suggest you use 1.5x the amount of ingredients that the recipe calls for.