AIP BBQ Sauce Recipe
AIP BBQ Sauce Recipe is a flavorful, autoimmune protocol compliant barbecue sauce made without nightshades, gluten, or refined sugars, using natural fruit based sweetness. I made this AIP BBQ Sauce Recipe because store bought sauces caused discomfort and lacked clean ingredients. I have many years of experience preparing AIP sauces for family meals.
Equipment
- Medium saucepan
- Silicone spatula or wooden spoon
- Measuring cups and spoons
- Blender or immersion blender
- Airtight glass jar or bottle for storage
Ingredients
- 240 g apple butter
- 240 g unsweetened applesauce or mashed berries such as blueberries or cherries)
- 120 g crushed pineapple with juice
- 85 g raw honey or pure maple syrup
- 45 g balsamic vinegar
- 60 g apple cider vinegar
- 30 g coconut aminos
- 20 g blackstrap molasses
- 3 g garlic powder
- 3 g onion powder
- Smoked sea salt to taste
- 1 g ground ginger
- 0.5 g ground cloves
- 120 g filtered water
- 245 g pumpkin puree
- 14 g extra virgin olive oil or avocado oil
- Fresh lemon juice to taste
Instructions
Combine The Ingredients
- Place the apple butter, applesauce or berries, crushed pineapple, pumpkin purée, water, olive oil, honey or maple syrup, coconut aminos, and molasses into a medium saucepan.
Add The Seasonings
- Mix in the balsamic vinegar, apple cider vinegar, garlic powder, onion powder, ginger, cloves, smoked sea salt, and lemon juice. Stir well so everything is evenly blended.
Simmer Slowly
- Set the saucepan over medium-low heat and bring the mixture to a gentle simmer. Lower the heat and let it cook uncovered for 20 to 25 minutes, stirring now and then, until the sauce thickens.
Blend Until Smooth
- Take the pan off the heat. Use an immersion blender, or carefully transfer the mixture to a blender, and blend until the sauce is smooth and shiny.
Cool, Serve And Store
- Taste and adjust the salt or lemon juice if needed. Its ready to serve or allow the sauce to cool completely, then transfer it to an airtight container and refrigerate.