It’s football season again and you know what that means? Tailgates and grilling. But what’s a paleo eater to do? Great news for you. We’ve got an incredible BBQ sauce recipe for all of your grilling events!
At my house, my dad is always cooking something on the grill. Steaks, chicken, ribs, you name it! The hardest thing has been trying to find a paleo-approved BBQ sauce to go along with all of these delicious dinners.
I’ve definitely done my research on paleo bbq sauce, and it’s very difficult to find BBQ sauce with no hidden refined sugars, that still tastes like the real thing. So, I decided the best way was to come up with my own recipe! No sugar and easy to make, this recipe is the best tasting and best for you.
When I first made this, I tripled the recipe, sending a jar with my sister, keeping a jar for myself, and also freezing some. Since it’s nearly impossible to find paleo BBQ sauce at stores, it’s best to keep a good stock of this sauce, and use it for all of your grilling needs. It’s wonderful along with pork chops, and is great as a marinade for the beef jerky recipe.
- 2 tbsp coconut oil
- 2 medium onions, minced
- 2-28 oz cans whole tomatoes in juice
- 2-8 oz cans tomato sauce
- 1 1/2 cups apple cider vinegar
- 1/2 cup honey
- 2 tbsp maple syrup
- Juice from 1/2 fresh squeezed orange
- 2 tbsp paprika
- 2 tbsp chili powder
- 4 tsp hickory liquid smoke
- 4 tsp ground black pepper
- 2 tsp sea salt
- 1tsp coconut aminos
- 1/4 cup organic Dijon mustard
- 1 bay leaf
- Mince the onions in a food processor and set aside. Put the coconut oil in a Dutch oven or large heavy pot and heat on medium for a few minutes. Add the onions and sauté about five minutes until translucent.
- Add the remaining ingredients and bring to a boil. Turn the heat down to low. Simmer for two hours. As the tomatoes cook, use a potato masher occasionally to break them up.
- After two hours, remove the bay leaf and in small batches, blend in food processor until smooth. Return the now-smooth sauce to the pot and simmer for 30 minutes. If you have an immersion blender, you can just blend in the pot.
- If the sauce isn't thick enough, you can add an additional small amount of honey and cook it for another 30 minutes or more. It will also thicken upon cooling.
- This recipe makes 6 cups (3 pint sized jars). You can double the recipe but keep in mind that it will take significantly more simmering time to get the ingredients to blend together - possibly twice as long.