I love Real Food. There’s nothing weird going on with Real Food. I can eat my favorite foods whenever I want. I simply clean up the ingredients list. This Refined Sugar Free BBQ sauce is pretty straightforward, simple and it goes really well with slow-roasted pork as well as pork and beef cooked on the grill. I’m can’t choose what BBQ camp that I’m in. Vinegar based, mustard based, tomato based, sweet, not too sweet? I say, “How about all of the above.” Gimme all of them, ok? This recipe incorporates ALL of those flavors. Maybe it should’ve been called “The Everything Based BBQ Sauce.”
I like to use a tomato paste base. Tomato paste is best when it’s organic and canned in glass. It’s pretty acidic and storing in glass keeps it from leeching any undesirable nasties. It can be found at places like Whole Foods and some health food stores. I can a great deal on it and refill my order pretty much every month through Thrive Market. That place saves me a lot of $$$. You can check it out here. When my boxes arrive, all my kids know that it’s time to help me refill our pantry.
Coconut sugar, (doesn’t taste like coconut, tastes like brown sugar) is used as the sweetener, but unrefined, organic sugars like sucanat or turbinado are okay as well. Real maple syrup or honey could also be used by reducing the quantity needed as they are sweeter than other sugars. This recipe isn’t super high in salt, so any meat cooked would need to be salted before adding on the BBQ sauce. The BBQ sauce is good right after cooking, but it gets much better when cooked in advance and refrigerated for awhile before use (like, the day before).
(Makes 1 qt) Time: 25 minutes
2 7oz jars of organic tomato paste
2c filtered water (this one one filters out fluoride, here)
1/2c organic apple cider vinegar (in glass)
3/4c coconut sugar OR 1/2c real maple syrup OR 1/3c honey
1/3t organic allspice
1/2t organic garlic powder
3/4t freshly ground organic black pepper
1/2t organic chili powder
1/2t organic paprika
3/4t mineral-rich salt (like this)
1.5T organic yellow mustard (not mustard powder)
Place the tomato paste, water and apple cider vinegar in a pot (unheated) and mix very well. Then heat to medium/high heat. Add in the rest of the ingredients and mix well. When it starts to bubble, reduce the heat to a low simmer (very low heat) and let it simmer for 20 minutes.
When it’s finished, transfer it to a widemouth jar. I like to use a widemouth, stainless funnel, so it doesn’t get stuck in a narrower funnel. I like this kind here. After it’s fully cooled, put a lid on it and store in the fridge for up to a week.