Sweet and Tangy BBQ with a side of slaw

BBQ Sauce and Slaw

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I live by the statement “homemade is better” pretty much everyday, but this is exceptionally true especially when it comes to BBQ sauce!  Now, I’m no BBQ pit master, but I do have to say I make a pretty mean sauce and can whip up a spread that gives the impression I slaved for days when it only took a few hours (PSA: not all great BBQ needs to smoke and brine for days, shocking, I know!) This sauce is part sweet, part tangy, and 100% delicious!  I wouldn’t even mind if it became your new “secret sauce” recipe for friends (I promise I won’t tell!).  The slaw is also a great addition to a summer picnic and takes about 5 minutes to whip up!  Fire up your grills and get cooking!

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BBQ Sauce:

2 tablespoons butter

1 small onion, halved and sliced thin (think caramelized onions)

1/2 cup brown sugar

1/3 cup molasses

3 tablespoons Worcestershire sauce

1.5 tablespoons Dijon mustard

4 cups ketchup

2 tablespoons apple cider vinegar

1/4 cup water

2 teaspoons chili powder and smoked paprika

1 teaspoon onion and garlic powder

1/4 teaspoon chipotle powder

salt to taste

Begin by melting butter in a medium sized pot and adding sliced onions.  Cook until the begin to brown.  Then add the brown sugar, molasses, Worcestershire sauce and Dijon mustard.  Give a stir and add ketchup.  Add all other ingredients and let simmer for about an hour, stirring frequently.  Use hot or cool and refrigerate for up to two weeks.

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1/2 head each of purple and green cabbage, sliced thin

Juice from 1 lemon

1/2 cup mayo

1 tablespoon sriracha

salt and pepper to taste

Place sliced cabbage in a mixing bowl.  In a small bowl combine lemon juice, mayo, and sriracha, whisk to combine.  Pour over cabbage and toss, season with salt and pepper.

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