Everyone in my house is sick.
Beloved is recovering either from salmonella or the worst case of the stomach flu I’ve ever seen. The Young One is camped out on the sofa, with a blinding headache and a 100.8 fever (flu, anyone?) and the dog has a resistant staph infection…in his butt, of all places.
Me? So far, I’m just stressed and tired. Hopefully, that’s as bad as it will get.
Let’s all keep our fingers crossed.
At any rate, on Sunday we slow roasted a 6-pound pork shoulder that’s been taking up room in our freezer for the last few months (recipe coming soon). Since I’ve been promising a barbecue sauce recipe to a certain couple of people (and you know who you are) lately, I put this together to accompany it. It’s a great sauce, with no refined sugars or artificial sweeteners (and certainly no high fructose corn syrup), and a little less than half the carbs of most commercial barbecue sauces. It’s the perfect blend of spicy, tart and sweet – give it a try!
Spicy Honey Barbecue Sauce
makes approximately 2 1/2 cups (about 2 tablespoons per serving)
1 clove garlic, minced
1 small onion, finely diced
1/4 cup butter
1/3 to 1/2 cup honey
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 teaspoon mustard
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons molasses
1 1/2 cups water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire sauce
6 ounces tomato paste
1 tablespoon liquid smoke
Melt the butter in a heavy skillet over medium-low heat; cook the onion until it begins to soften, about 3 minutes. Add the garlic and cook another minute more.
Reduce the heat to low, and stir in the honey, salt, pepper, mustard, paprika, chili powder, molasses, water, vinegar, Worcestershire sauce, cayenne, tomato paste and liquid smoke until well-mixed. Simmer 15 to 20 minutes, until slightly thickened.
Transfer any unused sauce in a jar with tight-fitting lid and store in the refrigerator. Use within 5 days.