LoSo Barbecue Sauce

This basic LoSo barbecue sauce is taken from Dick Logue's 500 Low Sodium Recipes Cookbook. I have found it to be the best, so there is no reason to try and recreate it.

I only made three changes to this recipe, and none of them are truly recipe altering. You can make it as is, from the cookbook, (which I highly recommend you purchase!), or make it my way. Either way will be delicious.

• I used Frontier Coop's No Salt Added Chili Powder instead of regular chili powder. Regular chili powder is the highest sodium spice out there, so if I could reduce the sodium in the recipe even more, why not? It has Kosher supervision from KSA, and is available on Vitacost and Frontier. If you really like it, you can buy it in bulk on Amazon too.
• Unlike the recipe in Dick Logue's cookbook, I boiled the sauce and let it simmer for a few minutes. In the cookbook, there is no cooking involved. So if you are short on time, you can just combine all the ingredients and go. I personally like to cook the sauce. I think it has a thicker consistency, which is the way I like my barbecue sauce.
• I triple this recipe when I make it. It is that good. And I use it that frequently. After I triple it, I freeze it in my favorite 8 oz plastic containers. When I need it I can either leave out and defrost or stick it in the microwave for 30 seconds to one minute. It's almost like pulling a bottle of barbecue sauce out of the fridge!

LoSo Barbecue Sauce

From Dick Logue's 500 Low Sodium Recipes. I triple this recipe and freeze in 8 oz plastic containers.

Tried this recipe?Mention @KosherLoSo or tag #KosherLoSo!

Print Pin

Course: Building Blocks

Cuisine: American

Keyword: Barbecue, Building Blocks, Condiments, Sauces

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 6

Calories: 570kcal

Ingredients

• ½ Cup No Salt Added Heinz Ketchup
• ½ Cup Vinegar
• ½ Cup Honey
• ¼ Cup Grandma's Molasses Unsulphured Original
• 1 Tsp Chili Powder To lower the sodium levels even more, use a salt free Chili Powder
• 1 Tsp Onion Powder
• ½ Tsp Garlic Powder
• 1 Tsp Dry Mustard
• ¼ Tsp Cayenne Pepper

Instructions

• Combine all of the ingredients.
• Put saucepan and bring to a boil. Let simmer for 5 minutes.
• Let cook, and store in 8 oz. plastic containers.
• Freeze for future use.

Notes

Note: Dick Logue's recipe does not require boiling or simmering. Just to combine the ingredients. I like to cook it first, but it is not required.

Defrost before use, or put in the microwave for 30 seconds to 1 minute. Use on your favorite protein to grill.

This recipe can be even lower sodium if you use a no salt added Chili Powder, such as the Frontier Chili Powder Blend, which can also be bought on Vitacost and Amazon

Nutrition

Serving: 28g | Calories: 570kcal | Carbohydrates: 145g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 141mg | Fiber: 2g | Sugar: 140g | Vitamin A: 1009IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg