I first made this recipe out of the braising liquid for pork shanks, but because that was a pretty labor intensive recipe, I wanted a quicker stand-alone version of the sauce. It's naturally sweetened with dried fruit, and for anyone cutting sugars, there are a couple of easy changes that can be made. The recipe can pretty easily be cut in half as well if you aren't constantly telling five other people to "have a little meat with your barbecue sauce" like I am.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Heat oil/fat in a heavy-bottomed sauce pan over medium heat. Add onion and cook for 3-5 minutes, until they're just beginning to soften.
Add apples, apricots and garlic and cook for 3 minutes, stirring often so they don't take on any color.
Add tomato paste, chili powder, paprika, cinnamon and allspice. Stir and cook until mixture turns dark red, about 2-3 minutes.
Add tomato sauce, stock/water, vinegar, coconut aminos, mustard, salt and pepper. Bring to a soft boil, reduce heat to low/medium low (whatever it takes to maintain a gentle bubble) and simmer for 30 minutes.
With a stick blender or in a blender, process sauce until smooth. Taste to see if additional salt and/or pepper is necessary and add as desired.
Note: If you are cutting sugar, you can omit the apricots and double the apples. I would then recommend decreasing the vinegar to about 3 Tbsp to begin with and adding more after blending the sauce if you decide you want it tangier.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.