Posted on August 29, 2016
With a three-day weekend on the horizon, nearly 60% of American households will some throw meat (or meat alternatives) on the grill.
Now is the time to prep your best barbecue sauce for the big day!
This recipe uses Aunt Patty’s Maguey Syrup, Apple Cider Vinegar, and other ingredients to create a tangy and sweet St. Louis style barbecue sauce. This sauce works amazing with pork, but also adds a satisfying flavor to beef and chicken dishes.
Looking for something to pair this sauce with? Try our popular pulled pork recipe.
½ Cup ketchup
⅓ Cup Aunt Patty’s Organic Maguey Syrup
2 Tbsp Aunt Patty’s Organic Apple Cider Vinegar
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
½ tsp onion powder
½ tsp garlic powder
½ tsp fine sea salt
1. In a medium bowl, whisk together ketchup, maguey syrup, vinegar, tomato paste, Worcestershire, onion, garlic, and salt. Store refrigerated up to 2 weeks. Yield: 16 servings (about 1 cup)