Smoked BBQ Sauce (Refined Sugar & Gluten Free, & Paleo)


BBQ sauce is one of my favourites. It’s tangy with a depth of smokey flavour.

I had been experimenting with different bbq sauce variations, and then I stumbled upon ‘liquid smoke’. Liquid smoke is a natural product, captured through a condensation process with hickory or maple woods. It changed my saucy life! I discovered a small bottle this past summer, perusing a farmers market while on holiday. You use quite small quantities so the little bottle is set to last me a long time!

If you don’t have liquid smoke then you switch the paprika for 2 tsp of smoked paprika, the results won’t be quite as ‘smokey’ but still a great sauce for burgers, meatballs, or to dip your chips.

I also love my sauce with a little bit of kick to it, hence adding the cayenne pepper – it’s not prominent, just a little spice, but if you’re not a spicy fan you can leave it out altogether.



Smoked BBQ Sauce

1 onion, peeled and diced
1 tbsp coconut oil or butter
2 cloves garlic, thinly sliced
2x 400g cans tomatoes (in natural juice)
2 tbsp tomato paste
2 tsp dijon mustard
1 tsp liquid smoke
1 tsp paprika
2 tsp chili powder
1/4 tsp cayenne pepper (optional)
3 tbsp honey
1 tbsp apple cider vinegar
1 tsp salt
1/4 tsp black pepper

Melt the butter or coconut oil in a large saucepan over a medium heat. Add the onions, stir and cook until translucent and soft.  Add the remaining ingredients. Bring to a simmer then simmer for 20-30 mins (until the liquid has reduced to make it a more spoonable consistency). Blend to a smooth sauce using a stick whiz or a blender.

Store in jars. Will keep for 2 weeks if refrigerated.


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