Food Snob

The fact that I even made this sauce is a bit comical to me. It didn’t occur to me until I was almost done stirring all the ingredients together that I actually do not really like barbecue sauce. It’s one of the last condiments I would try if there were a condiment buffet in front of me. I like it moderately better than honey mustard, which I hate. I was telling my coworker that I made it and he actually asked me why because he knows I generally do not like sweet sauces that go on meat.

The good news for me is that this doesn’t taste even remotely sweet in my opinion. It is definitely tangy though. The recipe below is based closely on one found at Paleo Newbie.


  • 1 ½ c. beef stock
  • 2 cloves of garlic, pressed or minced or 1 tsp. minced garlic (store bought in a jar)
  • 6-oz can of tomato paste
  • ¼ c. of raw honey
  • 1 T. apple cider vinegar
  • 2 T. dijon mustard
  • 2 tsp. smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. chili powder
  • ½ tsp. cumin
  • ½ tsp. salt
  • ½ tsp. ancho chile powder


  1. Simmer the beef stock and garlic together in a saucepan on medium heat for about 5 minutes. You should be able to smell the garlic. Add all remaining ingredients and whisk together in saucepan.
  2. Simmer on low heat for about 25 minutes so the flavors meld. Once sauce has simmered, bottle it up and store in refrigerator. Sauce keeps for up to one month.

Recipe rating: 


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