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 Low FODMAP and Paleo compliant. 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 cup apple cider vinegar
- ¼ cup coconut aminos
- 2 tablespoons garlic-infused olive oil
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dry mustard
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- ½ teaspoon 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, or until your desired thickness.
- 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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