This one is vinegar based and has some vinegar tang to it as well as some fruit overtones:
Tangy BBQ sauce:
1/3 cup grated onion
1/3 cup grated celery
2 cloves garlic grated of through a garlic press
1 tbsp butter
Cook onion, celery and garlic in the butter until translucent / soft
1 cup apple cider vinegar
1/2 cup apple cider
12 oz pineapple juice
12 oz tomato paste
¼ cup molasses
1 tsp ground mustard
2 tbsp Worcestershire sauce
1 tsp chili powder
1 tbsp smoked paprika
3/4 tsp ground rosemary
¼ tsp ground cloves
¼ cup cane sugar
½ tsp cumin
¼ tsp cayenne
Add ingredients and simmer and stir until all ingredients are well blended; continue simmering to desired consistency.
Tangy BBQ sauce:
1/3 cup grated onion
1/3 cup grated celery
2 cloves garlic grated of through a garlic press
1 tbsp butter
Cook onion, celery and garlic in the butter until translucent / soft
1 cup apple cider vinegar
1/2 cup apple cider
12 oz pineapple juice
12 oz tomato paste
¼ cup molasses
1 tsp ground mustard
2 tbsp Worcestershire sauce
1 tsp chili powder
1 tbsp smoked paprika
3/4 tsp ground rosemary
¼ tsp ground cloves
¼ cup cane sugar
½ tsp cumin
¼ tsp cayenne
Add ingredients and simmer and stir until all ingredients are well blended; continue simmering to desired consistency.
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