BBQ Sauce Recipe
This BBQ sauce recipe was developed from a need to make a healthy BBQ sauce I could use to make tasty plant-based dinners like jackfruit “pulled pork” and lentil “meatballs”.
Why bother to make my own BBQ sauce?
Using sugar-laden processed sauce would really defeat the purpose of trying to make healthy homemade meals. Firstly we would still be eating processed food (when we are trying to minimize those) and secondly, it comes in single-use packaging which we are also trying to avoid! Hey yeah, we still have some processed foods in the house, I ain’t no saint by a long shot! But I figure every little bit counts. Where it fits into what we can achieve as a family with all the unique challenges we do it. And try not to beat ourselves up too much when we are less than perfect.
So Many Ways to use this Healthy BBQ Sauce
Anyway back to this healthy BBQ sauce. This sauce suits our needs perfectly. We can use it as a sauce for burgers or sandwiches AND we can use it to make other recipes. Our favorite one would have to be vegan jackfruit “pulled pork” (Recipe coming SOON!!!!). It’s the bomb! It also works fantastic in other recipes that use BBQ sauce like meatballs, ribs & chicken wings. Both the meat eater and plant-based versions.
Another reason I love this BBQ sauce recipe is that it can be frozen and whipped out of the freezer when needed to take a whole process out of making dinner helping you get food on the table fast. A winner, especially on those busy weekdays.
If you love this recipe be sure to check out some of our other super easy wholefood recipes for busy families…
We also have some awesome DIY cleaning & beauty recipes to help you kick toxins to the curb and save money!
- 700g bottle tomato Passata
- 1/4 cup apple cider vinegar
- 1/2 cup Unrefined sweetener (honey, maple syrup, coconut sugar or rapadura sugar, etc)
- 1/2 cup Worcestershire sauce
- 1/2 cup blackstrap molasses
- 2 cloves garlic or 1/2 tbsp garlic powder
- 2 tbsp smoked paprika
- 1 small onion or 1/2 tbsp onion powder
- 1/2 tbsp salt
- 1 tsp ground allspice
- If using fresh garlic and onion finely mince or grate them and sautee in a small amount of olive oil until soft before adding the remaining ingredients (Thermomix - varoma 5min/sp3)
- Add all ingredients into a medium-sized pot (or thermomix bowl)
- Bring the pot to a simmer and reduce heat to low and cook uncovered for 20 minutes (Thermomix - varoma 20min/sp3 with measuring cup removed and steamer basket on the lid to prevent spitting)
- Bottle the sauce and use anywhere you use BBQ. (Or use in other recipes like BBQ pulled pork, ribs or meatballs)
- If using vegetarian or vegan Worcestershire sauce I find it can be a bit vinegary so it is best to taste the sauce before you add the apple cider vinegar. If you feel it has enough vinegar "tang" leave the apple cider vinegar out.
- If you used fresh garlic and onion you can whizz up in a blender or thermi to make it smooth if you wish
- The sauce contains no preservatives but will last for 1-2 weeks in the fridge. It freezes perfectly so if you are using it as a sauce for sandwiches etc freeze in small batches so you can defrost when you need some brown deliciousness.
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