Southwestern Pork BBQ Sauce Recipe
This is my favorite BBQ sauce for pork and beef. Normally one would just make the sauce when they want to grill but since I grill a lot during the summer I find it easier if I make 5 or 6 batches of the dry ingredients at a time. I put each batch in a small plastic cup or bag and store them in the freezer. When I am ready to grill I just pull a cup of the dry ingredients out, add the liquid ingredients and simmer for about 15 minutes and I’m ready to go.
Ingredients
- Dry Ingredients
- 1 ½ ts hot chili powder (such as Chile de Arbol)
- 1 ½ ts mild chili powder (such as Ancho, Pasilla or New Mexico red chile)
- 1 ½ ts crushed red peppers (chile caribe)
- 1 TB dehydrated chopped onion (use finely chopped fresh onion if you are cooking the sauce immediately)
- 1 TB brown sugar, packed
- ½ ts dry mustard
- ½ ts cumin
- 1/8 ts garlic powder (or 1 clove garlic, pressed)
- 1/8 ts coriander
- Liquid Ingredients
- 1 cup ketchup
- ¼ cup dry red wine
- 3 TB Worcestershire sauce
- 1 TB red wine vinegar
Directions
- Place dry ingredients into a small sauce pan, add the liquid ingredients and simmer for 15 minutes, stir occasionally to blend.and to avoid burning.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 68 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.34g | 0% |
| Saturated Fat 0.08g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 549mg | 23% |
| Potassium 255mg | 7% |
| Total Carbs 14.86g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 12.37g | 8% |
| Protein 0.94g | 2% |
