Texas. That is where I live. Y'all. Hook 'em. I'm fixin' to write this recipe for y'all... did I miss any cliches? :P

All of this is to say that barbecue sauce runs from the tap here and it's usually loaded with (sugar-filled) ketchup, (sugar-filled) molasses & spice mixes, and (sugar-filled) brown sugar. Well, there is still some added sugar to this recipe. But it's not the processed stuff you find in the store-bought bottles of barbecue sauce, and there's far less of it included. This sauce is so dang easy. It's not too sweet, not too hot, and too much delicious. I put it on ALL the things when I've got a batch in the fridge. I definitely recommend you do so as well, especially if you've whipped up some Pulled Pork... hint hint.

Classic Barbecue Sauce

Prep time: 5 minutes Cook time: 45 minutes Total time: 50 minutes

Yield: 1 1/2 cups

Directions

Ingredients

Mix together all ingredients until thoroughly combined, and pour into a medium pot on the stove over medium heat.
Allow the sauce to just begin bubbling, and reduce heat to low. Some bubbles once in a while are okay, but you don't want it splashing all over the place, either.
Let sauce sit on the stove over the low heat for at least 45 minutes, stirring occasionally to keep it from separating too much. You can keep it over the stove up to an hour and a half, keeping in mind that the flavors marry the longer you keep it on.
Once the sauce has thickened and flavored as you like, remove it from the heat and serve. Store extra in a sealed container in the fridge for up to two weeks.

Two 6-oz cans of tomato purée

1/2 cup water

3 Tbsp honey

1Tbsp coconut sugar

3 Tbsp Worcestershire sauce

1 tsp apple cider vineger

2 cloves garlic, minced

1 1/2 tsp black pepper

1/2 tsp chipotle chili powder

1/4 tsp smoked paprika

1/4 tsp sea salt

1/4 tsp liquid smoke

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