BBQ Sauce
BBQ Sauce [The Smoky Sweet Remix]
Rich, smoky BBQ sauce with natural sweeteners that elevates any grilled meat. This is the sauce that makes backyard barbecue legendary.
Makes
Makes about 2 cups
Total Time
35 min (18 min prep)
Ingredients
Base Ingredients:
1 cup (240g) sugar-free ketchup
1/4 cup (60ml) apple cider vinegar
1/4 cup (60ml) pure maple syrup
2 tbsp (30ml) coconut aminos
2 tbsp (30ml) tomato paste
1 tbsp (15ml) Dijon mustard
Spice Blend:
1 tbsp (15ml) smoked paprika
2 tsp (10ml) chili powder
1 tsp (5ml) garlic powder
1 tsp (5ml) onion powder
1 tsp (5ml) sea salt
1/2 tsp (2ml) black pepper
1/4 tsp (1ml) cayenne pepper
Make it Good For The Gut (Optional)
Use apple cider vinegar with the mother for probiotics and digestive enzymes. Add 1 teaspoon raw honey (in addition to maple syrup) for prebiotic oligosaccharides. Include 1/4 teaspoon turmeric powder for anti-inflammatory benefits. Use fermented tomato paste if available for additional probiotics and enhanced umami flavor.
Remix Options
Sweetener Swaps: Replace maple syrup with raw honey (1/4 cup) or coconut nectar for different flavor profiles. Extra Smoky: Add 1/2 teaspoon liquid smoke and 1 teaspoon chipotle powder for intense smokiness. Spicy Version: Increase cayenne to 1/2 teaspoon and add 1 minced jalapeño for heat. Tangy Style: Add 2 tablespoons brown mustard and 1 tablespoon Worcestershire sauce for Carolina-style flavor. Sweet & Sour: Include 2 tablespoons brown sugar and 1 tablespoon rice vinegar for Asian-inspired BBQ sauce. Fruit Forward: Blend in 1/4 cup pureed peach or pineapple for tropical sweetness.
Good To Know
Ketchup Selection: Choose sugar-free ketchup made with tomatoes and vinegar for clean flavor – avoid high fructose corn syrup versions. Consistency Control: Sauce will thicken as it cools; add 1-2 tablespoons water if too thick after refrigeration. Storage Tips: Keeps refrigerated up to 2 months in airtight container; flavors improve after 24 hours. Cooking Notes: Don’t let sauce boil vigorously or it may become bitter – gentle simmer is key. Flavor Balance: Taste and adjust – add more maple syrup for sweetness, vinegar for tang, or smoked paprika for smokiness. Application Tips: Apply to meat during last 10 minutes of grilling to prevent burning; use as marinade for 2-4 hours before cooking.
steps
Whisk:
Combine all base ingredients and spice blend in medium saucepan. Whisk thoroughly until smooth and well blended.
Heat:
Bring mixture to a gentle boil over medium heat, stirring frequently to prevent sticking.
Simmer:
Reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
Taste:
Remove from heat and taste. Adjust sweetness with more maple syrup, tanginess with vinegar, or smokiness with paprika as desired.
Cool:
Let cool completely before transferring to sterilized glass jars or airtight containers. Sauce will continue to thicken as it cools.
Store:
Refrigerate up to 2 months. Flavors develop and improve after 24 hours. Bring to room temperature before using for best consistency.