This sweet and tangy homemade barbecue sauce is easy to make and great for weeknight dinners, game night appetizers, and summer barbecues. It’s also Paleo and low FODMAP. Make it a day in advance to achieve even better flavour!
- 2 cups strained tomatoes
- ¾ cup pure maple syrup
- ½ cup pineapple juice
- ¼ apple cider vinegar
- ¼ cup coconut aminos
- 2 tbsp garlic-infused olive oil
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 2 tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cinnamon (omit for chicken or beef)
- ½ tsp cayenne (optional, lessen or omit for less heat)
- In a medium sauce pan (mine is 2 quarts), whisk together all of the ingredients.
- Set sauce pan over medium-high heat and bring to a slow boil; reduce heat to medium-low and simmer for 20 minutes, whisking occasionally, until sauce has thickened.
- Remove from heat, and once it’s cool enough, taste the sauce and adjust seasonings to your taste.
- Let cool for about 10-15 minutes before applying to meat; cool to room temperature before refrigerating.
- Apply to your favourite meats, like my Instant Pot Pulled Pork (Paleo, Low FODMAP). Store in an air-tight container in the refrigerator for 7-10 days.
- Category: Condiment & Seasoning Mix
- Method: Simmer
- Cuisine: American
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