A thick, sweet, and tangy barbecue sauce.
Makes 3/4 cup (enough for 12 chicken pieces)
3/4 cup pineapple juice
2/3 cup ketchup
2 tbsp dark brown sugar
1 tbsp apple cider vinegar
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp black pepper
Combine all ingredients in small saucepan. Bring to a boil. Simmer 1 hour, stirring occasionally, until sauce cooks down and thickens.
This will only keep about a week in the fridge, so freeze the unused portion.
Want to make a giant batch?
You’ll need a nice big pot: at least 4 quarts.
42 oz pineapple juice (almost all of a giant can. Go ahead and use the whole thing if you want, and add just a bit more of everything else)
35 oz ketchup
7/8 cup dark brown sugar
1/2 cup apple cider vinegar
1/8 cup + 1 tsp ground ginger
1/8 cup + 1 tsp garlic powder
1 heaping tbsp smoked paprika
1 heaping tbsp black pepper
Combine in a large saucepan. Whisk the lumps through. Simmer at least 3 hours, stirring occasionally, until sauce cooks down and thickens. Makes about 6 cups, depending on how thick you let it get.
Freeze it in meal-size portions or give some away to your friends!
Copyright 2020 Barb Szyszkiewicz