Make a double (or triple) batch and use this BBQ sauce over and over again this Passover.
There was one Pesach where I resolved: I am no longer going to experiment with meats for Pesach.
The most popular main I made each year was simply whatever type of meat I served with this sauce. There’s enough menu planning that needs to happen on Pesach. If I could eliminate the process of trying to rack my brain to think of new mains that I didn’t already make all year around (it has to feel special for Yom Tov at least a bit), I could be one step ahead.
So, now, all I do is make huge batches of this sauce. I mix it into my pulled beef. I use it in the beef jerky recipe. I use it when making brisket or hot dog burnt ends, the kids love that. And, yes, it goes on top of any type of meat I’m serving.
If your family likes sweet, it works.
It also works because I don’t need to think much when I come home from the butcher with lots of meat. I can just start braising it all (any kind of ribs or roasts) in beef stock on a nice low temperature, covered, until it’s nice and soft. Then, I just add the barbecue sauce when rewarming or serving.
This sauce is a Pesach adaptation of the barbecue sauce that accompanies the T Fusion Back Ribs in Secret Restaurant Recipes.
If you’re going to be making and using a lot of sauce over Pesach, it’s worthwhile to buy kosher for Pesach liquid smoke (if you can find it this year) and Worcestershire sauce. They make a sauce have a lot more dimension than one that’s simply blended ketchup, sugar, and onion. I also find that changing up the honey and using silan or maple syrup instead also makes it less boring.
There’s no cooking needed for this sauce. Simply add all the ingredients to a blender.
And blend!
Use the sauce for all your barbecue sauce needs. It’s so much better than store-bought.
Pesach Barbecue Sauce
Ingredients
- ½ onion
- 4 garlic cloves
- 2 ½ cups ketchup
- ⅓ cup vinegar (apple cider or another type)
- ½ cup brown sugar
- ½ cup honey, silan, or maple syrup
- 1 Tbsp paprika or smoked paprika
- 6 Tbsp Worcestershire sauce
- 2 tsp liquid smoke
- 1 tsp sriracha or hot sauce
- salt and pepper, to taste
Instructions
- In a food processor, combine all ingredients. Store in a container in the refrigerator and use as needed.
We don’t use most of the ingredients in this recipe on Pesach. If you do, why cant you just buy Kosher L’pesach BBQ sauce??
I think she said this tastes much better than the store bought one
Plus it has no high fructose corn syrup. So I would totally try this once not for pesach. It’s hard to find a good bbq sauce that doesn’t have high fructose corn syrup…
We’ll have to wait for Leah’s recipe to get the “no processed ingredients” version….;)
Doesn’t the Worcestershire sauce make it fishy and you can’t put it on meat? Is there vegan kosher for Passover Worcestershire?
All Jewish brands of Worcestershire do not contain fish ingredients.
who makes kosher for pesach liquid smoke
I don’t think it was produced this year (it was last year). Use smoked paprika if you want the smokey flavor.
Can you suggest a recipe for BBQ sauce done from real basic ingredients? Does such a thing exist?