My craving for BBQ ribs came on strong last week. However, I wanted to avoid the processed BBQ sauce from the store, they are loaded with sugar and sodium which lead to massive bloating and lingering headaches for me.
We made this BBQ sauce back in 2020 during the pandemic and I can't remember for the life of me where I found this recipe, but since I filmed it, I was able to dissect the ingredients and re-create it. I left out the brown sugar and it was still delicious.
Give it a go and let me know what you think!
Ingredients
6oz tomato paste
15oz canned tomato sauce (1 3/4 cups)
1/3 cup apple cider vinegar
1/2 cup balsamic vinegar
1/2 cup water (optional)
3 tbsp. Worcestershire sauce
2 tbs whole grain mustard
8 dates (soaked in warm water)
1 tbs chipotle powder
1 tsp onion powder
1 tsp paprika powder
1 tsp salt (I use sea salt)
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp cayenne (more or less depending on spice factor)
Directions
Combine all the ingredients in a blender or food processor.
Transfer to a stove top pot and simmer for 20 minutes – BBQ sauce will become more flavorful and thicken slightly after simmering.
Remove from heat and allow sauce to cool in pot for 20 minutes.
Transfer cooled sauce to jam jar or container.
Store BBQ sauce in fridge. Good for up to two weeks.
Tip: If you don’t want to cook your ribs on low all day, try cooking them in the instant pot and then finishing them off under the broiler or on the BBQ. It cuts cooking time in half.