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Smoked paprika barbecue sauce served with grilled meats
Tangy and smoky barbecue sauce seasoned with Spanish paprika

Smoked paprika barbecue sauce

Author: Flavelo
Recipes Quick Meals Sauces and Gravies
The meeting of Spanish Pimentón (smoked paprika) with American BBQ traditions. This sauce is for those who love the smell of embers but can't smoke meat for hours. Mustard and vinegar add piquant acidity, brown sugar adds caramel sweetness, and paprika adds earthy, smoky character. Perfect 'mop sauce' for ribs or chicken wings.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 6 servings
🔥 Calories 145 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Saucepan
  • Mixing spoon
  • Grater

Allergen Information

⚠️ Mustard
⚠️ Soya
⚠️ Fish (Worcestershire)

Instructions

1 ✓

Grate garlic finely.

Tip: Grated garlic distributes better in sauce than chopped. (Surface area increase).
2 ✓

Measure all ingredients into a saucepan: ketchup, sugar, vinegar, spices, mustard, garlic.

Tip: Mustard acts as emulsifier, helping hold sauce together. (Emulsion stabilisation).
3 ✓

Mix until smooth, then bring to boil over medium heat.

Tip: Heat melts sugar and activates spice aromas. (Dissolution).
4 ✓

Lower heat and simmer for 20 minutes until sauce thickens and darkens.

Tip: During cooking water evaporates and sugars slightly caramelise. (Concentration).
5 ✓

Let cool before serving. Stored in fridge, flavours meld even better.

Tip: During resting chemical reactions slow down, flavour profile harmonises.

Recipe FAQ

Too sour.
Vinegar flavour mellows during cooking. If still sour at the end, add more brown sugar.
Can I use hot paprika?
Yes, it's recommended if you like a 'kick'. The Cayenne pepper in the recipe serves this purpose too.

Ingredients

  • 200 g Ketchup
  • 50 g Brown sugar
  • 30 ml Cider vinegar
  • 2 tsp Smoked paprika
  • 1 clove Garlic
  • 2 ml Worcestershire sauce
  • 10 g Dijon mustard
  • 1 tsp Cayenne pepper (optional)
  • 1 pinch Salt