Simple Barbecue Sauce

Any recipe that contains the word “simple” is a recipe I’m keen to try! This one comes from John Willoughby, food writer for The New York Times. Ready in a flash, if this BBQ sauce tastes as good as it sounds, I know it will soon become a Parton family favorite! 

With COVID-19 keeping us at home, I haven’t tried it yet, but smoked paprika (an essential ingredient in this) will immediately top my grocery list. This sauce can be used with a variety of meats and also with veggie options.

Simple Barbecue Sauce:

⅔ c. (160 mL) ketchup

½ c. (125 mL) cider vinegar

¼ c. (60 mL) brown sugar

2 tsp. (10 mL) pimentón (smoked Spanish paprika)

1 tsp. (5 mL) ground cumin

1 tsp. (5 mL) kosher salt

1 tsp. (5 mL) freshly cracked black pepper

Combine all ingredients in small saucepan, bringing to a simmer over medium heat for 5 min. Done!

Note: New York Times’ reader David Blackwell offers a further refinement to this recipe. For a very easy Pulled Steak or Pork BBQ Sandwich, Blackwell suggests halving the cider vinegar, instead using ¼ c. (60 mL) of it with a further ¼ c. (60 mL) of bourbon. 

Blackwell recommends placing leftover grilled flank steak (or any cut of steak or pork), in the bottom of a slow cooker, pouring this sauce over the meat, and setting your slow cooker to high for 2 hr. or low for 3-plus hr.

Sounds like I’ll be adding bourbon to my grocery list when life returns to normal.