Double A Barbecue Sauce

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.
10 minutes
30 minutes
Show nutritional information
This is our estimate based on online research.
Fat:1 g
Carbohydrates:112 g
Protein:0 g
Calculated per serving.

Serves: 12

Serves: 12decrease servingsincrease servings



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
  1. 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.
  2. Add apples, apricots and garlic and cook for 3 minutes, stirring often so they don't take on any color.
  3. Add tomato paste, chili powder, paprika, cinnamon and allspice. Stir and cook until mixture turns dark red, about 2-3 minutes.
  4. 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.
  5. 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.
  6. 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.

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