Homemade Kansas City Style BBQ Sauce

Sweet and spicy Kansas City style BBQ sauce made with tomato sauce, honey, molasses, vinegar and spices.

It’s so easy to make, simply combine all the ingredients and simmer on the stove for less than 30 minutes and what you end up with is a thick, tangy sauce with the perfect balance of sweet and spice; perfect on chicken, pork or beef.

What I like about making my own sauce is that I can control what goes into it whether it’s the amount of heat or sugar. You’d be surprised to learn that most BBQ sauces sold in the supermarket contain high fructose corn syrup. Did you know most brands of ketchup also contain HFCS too? Don’t worry, I’m working on a ketchup recipe soon!

Homemade Kansas Style BBQ Sauce
Skinnytaste.com
Servings: 17 • Size: 2 tbsp • Old Points: 1 pts • Points+: 1 pt
Calories: 47.5 • Fat: 0.1 g • Carb: 12.4 g • Fiber: 0.6 g • Protein: 0.6 g • Sugar: 10.3 g
Sodium: 225.6 mg

Ingredients:

1 1/3 cups tomato sauce
1/3 cup tomato paste
1/3 cup honey
1/2 cup + 3 tbsp red wine vinegar
1/4 cup molasses (unsulfured)
2 tsp all natural hickory liquid smoke (Colgin)
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp ground cinnamon
1/8 tsp chili powder

Directions:

In a large saucepan combine all the ingredients and simmer over low heat for 25 minutes stirring occasionally. Let it cool and store in the refrigerator until ready to use.

For using on grilled meat, brush onto chicken, pork or beef the last 10 minutes of cooking.

Makes 2 cups + 2 tbsp

Jamaican Red Beans and Rice

Coconut milk, thyme, scallions and scotch bonnet peppers give this rice dish an island flair! The perfect side dish for chicken, or enjoy this as a meatless main dish with a simple avocado and tomato salad on the side. Vegetarian, vegan and gluten-free!

Rice and beans are a staple in most Latin and Caribbean countries because they are inexpensive and nutritious. Beans are an excellent source of fiber, protein and complex carbohydrates.

The rice is not spicy since the pepper is cooked whole for added flavor and is discarded before it’s finished. Of course, if you want a spicy rice dish, you could chop the scotch bonnet and add it to the rice, but be warned, it will be hot!

You can easily make half the recipe for less servings, but sometimes using a half a can of coconut milk could be such a waste, so I find it easier to make more and save the rest for leftovers.

Jamaican Red Beans and Rice
Skinnytaste.com
Servings: 10 • Serving Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 192.4 • Fat: 3 g • Protein: 4.9 g • Carb: 35.4 g • Fiber: 2.6 g • Sugar: 0.7 g
Sodium: 133.4 mg (without salt)

Ingredients:

1 tsp coconut oil (or canola)
1 garlic clove, crushed
1/4 cup onion, minced
1 scallion, chopped
1 sprig fresh thyme
15.5 oz can red kidney beans, rinsed and drained
2 cups uncooked long grain rice
salt and fresh ground pepper, to taste
2 1/4 cups water
13.5 oz can (1 3/4 cups) light coconut milk
1 whole scotch bonnet hot pepper (not chopped)

Directions:

In a medium heavy saucepan, heat oil over medium heat; add garlic, scallion, onion and thyme. Sauté a few minutes, then add rice, beans and stir.
Add the coconut milk, water, salt and fresh pepper and place the whole scotch bonnet pepper in the pot, stir to combine and bring to a boil.

Remove and discard the hot pepper and continue to cook the rice until almost all the liquid is absorbed and just skims the top.

Cover; reduce heat to low; simmer for 25 minutes. Remove from heat and keep covered for 10 additional minutes to allow the steam to finish cooking the rice (do not be tempted to lift the lid before that). Serve hot.

Makes 7 1/2 cups.