Skip to main content
Epicurious

Pour-It-On Barbecue Sauce

Barbecue may be America’s greatest contribution to the global culinary repertoire. We figured out how to take rich, fatty, often tough cuts of meat and smoke them into submission until they’re melt-in-your-mouth tender. Then we slather them with sugar-laden, high-fat sauce. Here’s a sugar-free, zero-fat BBQ sauce that packs flavor without pulling punches.

Recipe information

  • Yield

    makes 2 cups (16 servings)

Ingredients

1 1/2 cups reduced-sugar ketchup, such as Heinz
1/2 cup Onion-Garlic Puree (page 213)
1/4 cup Worcestershire sauce
2 tablespoons yellow mustard
1/4 cup cider vinegar
1 tablespoon molasses
2 packets (7 g) Truvia
1 teaspoon garlic salt
2 tablespoons liquid smoke, such as Stubb’s

Preparation

  1. Step 1

    Combine all the ingredients in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Simmer, stirring occasionally, until the sauce is thick, about 30 minutes.

    Step 2

    Allow the sauce to cool. Store it in a covered container in the refrigerator for up to 5 days.

  2. nutrition information

    Step 3

    Fat: 11.8g (before), 0.1g (after)

    Step 4

    Calories: 142 (before), 22 (after)

    Step 5

    Protein: 0g

    Step 6

    Carbohydrates: 5g

    Step 7

    Cholesterol: 0g

    Step 8

    Fiber: 0g

    Step 9

    Sodium: 142mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.
TagsSauceAmericanMolassesDairy FreeMeal PrepQuickSimmerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Soy-Glazed Salmon Bowls
Saucy, soy-honey salmon—cut into cubes to speed up the cooking process—makes a savory topping for a quick weeknight bowl.
Grasshopper Brownies
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Minty Chicken Meatballs
Who says ground chicken is boring? Two whole bunches of mint and some aromatics give these chicken meatballs their bracingly herby flavor.