Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire. Serve the full-strength stuff alongside the finished meat.

Ingredients

  • cup ketchup
  • ½ cup cider vinegar
  • ¼ cup brown sugar
  • 2 teaspoons pimentón (smoked Spanish paprika)
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      35 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 0 grams protein; 270 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 1 1/2 cups

Preparation

  1. Combine all ingredients in a small saucepan, bring to a simmer over medium heat and cook for 5 minutes.

10 minutes

Dining and Cooking