Barbeque Sauce

Summer has arrived! The sun has shone for more than 5 minutes and people are complaining that it is ‘too hot’, which must mean the temperature is over 20°C. Queue the lobster red sunburns and barbeques in the rain; welcome British Summer Time. In anticipation of rainy barbeques, and partly because going paleo made me see how much sugar is put into sauces, I decided to make my own barbeque sauce. Barbeque sauce is my ketchup, given I’m not a fan of the red stuff. Once again, this fantastic recipe was from The Ancestral Table – Russ Crandall. Whilst it may seem like a time consuming thing, it isn’t at all, so long as you’re going to be in the house for a few hours. It rarely needs checking up on and there is something very satisfying about knowing what you’re putting on your plate.

BBQ Sauce Recipe


  • 2 tbsp of coconut oil
  • 2 medium onions, chopped
  • 3 (400g) tins of tomatoes
  • 1 (500g) tub of passata
  • 1.5 cups of apple cider vinegar
  • 0.5 cup of honey
  • 4 tbsp of molasses
  • 0.5 cup of orange juice (I didn’t have any, so I used a tsp of orange extract)
  • 0.25 cup of Dijon mustard
  • 2 tbsp of paprika
  • 2 tbsp of chili powder (I only had fresh chilies, so used a whole medium green chili)
  • 1 tbsp of black pepper
  • 1 tbsp of hickory liquid smoke (this was a tricky ingredient to find in the UK, I found some online, try American food stores if you have any near you)
  • 2 tsp of sea salt
  • 2 tsp of Worcestershire sauce
  • 0.5 tsp of allspice
  • 2 bay leaves

BBQ sauceMethod: (Makes about 6 cups)

  1. In a large saucepan, heat the oil and then sauté the onions until soft.
  2. Add the remaining ingredients and then simmer for 2 hours on a low heat.
  3. Remove the bay leaves and then place the sauce in a blender or food processor and blend until smooth.
  4. Place the sauce back into the pan to simmer for a further 30 minutes.
  5. Give the sauce a taste and add more salt/pepper/honey/molasses if needs be.
  6. Pour your sauce into containers, it will keep for a month. If you want the sauce to keep for up to a year then decant into jars and seal using a traditional hot water bath canning method.

2 thoughts on “Barbeque Sauce

  1. Pingback: Paleo Pizza with Pesto and Goats’ Cheese | Noisette

  2. Pingback: Summer Fruit & Basil Salad | Noisette

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