Makes 4 cups
Barbecued meat is always better with barbecue sauce. This is our favorite–a sweet version that tastes great on almost any meat. You may not know this, but different states have different barbecue sauces. While this one is like the sauces they make in Texas with ketchup and chili powder, sometimes we will make a Carolina sauce with vinegar or a Kansas City sauce with molasses. This one, however, is our favorite. We especially like it with grilled chicken, beef, and pork, like our Shakey Pork Backbone.
Some people say that making a good BBQ sauce is something that takes a lifetime to master, but with this sauce you’ll be able to make it in just a short time. It’s finger–lickin’ good, so make sure to get a dipping bowl for the next time your family barbecues meat!
INGREDIENTS
• ½ C onion, diced
• ½ C celery, diced
• 3 garlic cloves, minced
• ¼ C lard
• 1 C Ketchup or a brand without sweetener
• ½ C cider vinegar
• 1 C Bone Stock or water
• ½ C coconut aminos
• 1 tsp ground pepper
• 1 Tbsp chili powder
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Sauté onion, garlic, and celery in lard over medium heat; cook until softened (about 15 minutes).
2. Add ketchup, vinegar, broth or water, aminos, and pepper.
3. Simmer on low heat, uncovered, for 20 minutes.
4. Stir in chili powder and cook 5 additional minutes.
5. Blend sauce until smooth (optional).
6. Let sit at room temperature for an hour for flavors to develop; store refrigerated for up to several months.
