Paleo BBQ Sauce
Most store-bought BBQ sauces are loaded with refined sugars, corn syrup, and additives that have no place in a grain-free, whole-foods lifestyle — which is exactly why having a homemade version in your fridge is such a win. This smoky, tangy sauce gets its depth from smoked paprika, apple cider vinegar, and a blend of warm spices, while maple syrup and coconut aminos bring just the right balance of sweetness and savory richness. The swap to coconut aminos in place of soy sauce is the kind of small move that keeps everything clean without sacrificing that complex, layered flavor you expect from a great BBQ sauce. Everything comes together in one saucepan in under 25 minutes, and the result is thick enough to coat the back of a spoon — exactly what you want when you're slathering it on ribs, grilled chicken, or roasted veggies. With 8 servings per batch, it's worth making a full jar and keeping it on hand all week. It stores in the fridge for up to two weeks, so your next cookout or weeknight dinner is already halfway done.
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Learn more →Ingredients
8 servings
- 1 can (6 oz) tomato paste
- ½ cup water
- 3 tbsp apple cider vinegar
- 3 tbsp maple syrup
- 2 tbsp coconut aminos
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dry mustard
- ½ tsp ground black pepper
- ¼ tsp salt
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Combine the tomato paste, water, apple cider vinegar, maple syrup, and coconut aminos in a medium saucepan. Whisk until smooth.
- 2
Add the smoked paprika, garlic powder, onion powder, dry mustard, black pepper, salt, and cayenne, if using. Whisk again until fully incorporated.
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