I like barbeque. Who doesn't? My partner ESPECIALLY likes barbeque sauce; it's his ideal. Thick, spicy, sweet, tangy...it has everything he wants in a sauce. In the Czech Republic though, bottled barbeque sauce is either a) a bit expensive or b) overly sugary.
I've never been as obsessed with barbeque sauce as my partner, but I've always sighed in frustration at the lack of barbeque sauce recipes that DON'T contain ketchup. My goal, one day, is to make a barbeque sauce from purely basic ingredients (this includes omitting worcestershire sauce and getting down to the meat and bones of the sauce ingredients - one by one) While I didn't have time to omit the worcestershire, I definitely thought I could omit the ketchup. What more is ketchup than tomato paste, sugar, and salt? So I finally got in the kitchen and made a barbeque sauce without ketchup! I used only the back of a barbeque sauce ingredients label (and a few obvious additions) as a guide. The only problem is, I didn't measure the ingredients (like always) but I'll make a list of ingredients, and whoever wants to try this can adjust to their tastes. When I was done adding sauce ingredients, I put in some cubed pork shoulder for a good ol' American tasting barbeque treat on the stovetop.
Paste of 1 onion, 4 cloves garlic, 1 jalepeno with seeds (if you want it spicy)
After they sweated a bit I added:
50 g tomato paste
2 tbs mustard powder (I may have added more in later, I forget)
1 tbs of tamarind pulp
Several long glugs of tomato juice (maybe about 600-700 ml?)
tbs or two of maple syrup
3 de-seeded finely chopped tomatoes
2 finely chopped sundried tomatoes
bit of water
LOTS of worcestershire sauce
red pepper flakes
2 tbs mushroom flavored soy sauce
about a tbs of liquid smoke
splash of vinegar
Generous pinch SALT
Try it. Play with it. I guarantee you it'll be delicious. I left mine un-pureed and had little chunks of tomato and onion in it, which I thought was just fabulous.