Homemade Paleo BBQ Sauce

Dish of paleo BBQ sauce with a spoon in it.

5 from 1 vote

This homemade Paleo BBQ Sauce is smoky, tangy, and just the right amount of sweet—thanks to a little of maple syrup. Made with simple, wholesome ingredients, it’s a no-fuss way to add big flavor to grilled meats, roasted veggies, or anything that needs an added kick.

Prep Time5

Cook Time25

Total Time30

Course: Dip

Cuisine: American

Diet: Gluten Free, Vegan

Servings: 2-tbsp servings

Calories: 27kcal

Author: Amanda McGillicuddy

Equipment

Large saucepan
Whisk
Rubber Spatula

Ingredients

1 ½ cup Paleo tomato ketchup
½ cup Maple syrup
½ cup Water
⅓ cup Apple cider vinegar
⅓ cup Coconut aminos
3 tablespoon Yellow mustard
1 tablespoon Paprika or to taste
1 tablespoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Chili powder
1 teaspoon Black pepper
½ teaspoon Cayenne pepper optional
1 tablespoon Paleo hot sauce optional to make spicier

Instructions

Combine all ingredients in a large saucepan and whisk together. Heat over medium heat, bringing the mixture to a gentle boil. Reduce the heat to low and simmer uncovered for about 20 minutes, or until sauce has thickened, stirring throughout.
Remove from heat and allow it to cool. Taste and adjust seasonings as desired. Store in an airtight container for up to 2 weeks, or freeze for longer storage.

Notes

While cooking, be sure to stir frequently to ensure the contents on the bottom of the saucepan doesn't burn.

Storage:

Store this paleo BBQ sauce in an airtight container or mason jar in the fridge for up to 2 weeks.

For longer storage, you can freeze this sauce. Simple place fully cooled BBQ sauce in an airtight, freezer-safe container and place in the freezer for up to 2 months. Thaw overnight in the fridge when you're ready to use it.

Nutrition