Best Ever BBQ Sauce

Best Ever BBQ Sauce

It’s spring…and man, everyone needs a good BBQ sauce recipe. Put this one in your back pocket and use it.

So I made BBQ sauce. Bone suckin’, finger lickin’, oh em gee that’s good – sauce. Holy smokes this is amazing sauce. Use it on anything meaty. In fact, use it on un-meaty things like tofu. It makes a mean baked BBQ tofu. See – BBQ sauce for everyone!! Hell yes.

This is 100% from The Pioneer Woman. I wouldn’t change a single thing if I were you. She’s nailed it.

  • 1 Tablespoon Canola Oil
  • 1/4 whole Onion, Diced
  • 2 cloves Garlic, Minced
  • 1 cup Ketchup
  • 1/4 cup Packed Brown Sugar
  • 2 Tablespoons (additional) Brown Sugar
  • 4 Tablespoons Distilled Vinegar (less To Taste)
  • 1 Tablespoon Worcestershire Sauce
  • 1/3 cup Molasses
  • 4 Tablespoons Chipotle Adobo Sauce (the Adobo Sauce Chipotle Peppers Are Packed In)
  • Dash Of Salt

Instructions

  1. Heat canola oil in a saucepan over medium-low heat. Add onion and garlic, and cook for five minutes, stirring, being careful not to burn them.
  2. Reduce heat to low. Add all remaining ingredients and stir. Allow to simmer while the chicken roasts. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.)

This Salad Dressing

This salad dressing. Once you taste it, I won’t have to say a single thing.

But…since you haven’t yet, I will. Amazing Miss Jessica non-nonchalantly threw this down last week during a playdate. Into MY hands. Into MY MOUTH. Sending me to another salad dressing world. Seriously. I’ve eaten it, ummm…5 times since? I’m posting it because everyone should make it. Of course, she threw a bit of this and a bit of that…and made this amazing concoction. I, on the other hand, work much better in recipes. So I instantly demanded she come up with something in writing, or else.

I pretty much hugged this jar of dressing.

This dressing pairs best with stand up greens like kale and beet greens. I think it would just soak lettuce. Lettuce is too wimpy for this dressing. I literally toss anything I need to use up in my fridge into the kale. I’ve done shredded carrots, fennel, avocado, tomatoes, hard boiled eggs, cashews, chicken, cucumber…and the list goes on. I do have to say that cilantro brings the whole thing to another level. If anything, do kale and cilantro and you’ll be good to go.

Here it is (I always double the recipe):

2 tablespoons of the following:

Tamari, soy sauce or Brags Aminos

Lemon juice

Tahini

Apple cider vinegar or water

4 TBSP of nutritional yeast

2 cloves of minced garlic

Couple glugs of olive oil

Jessica puts a pinch of sumac in hers too

Put it all in a big mason jar and shake well, or throw it all in your food processor and mix.