Create a sweet and savory backyard BBQ sauce that is so much better (and cheaper!) than store-bought sauces. It’s so easy and made with wholesome ingredients. And, it’s sugar-free and low carb. Making the best BBQ sauce doesn’t rely on sugar!
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Even if you’re a seasoned BBQ master and can smoke the best pit BBQ, you still need a great sauce. Store-bought has its place, but there’s nothing like adding your own homemade masterpiece to your backyard BBQ menu.
This is a perfect balance of sweet and spicy, with a touch of tanginess. It works with most (if not all) BBQ recipes – like Sugar-Free BBQ Rub and my low-FODMAP Rub for BBQ. It’s also the best BBQ sauce for pulled pork in a slow cooker and these Smoked Beef Ribs. Don't forget to round out your meal with a generous helping of Cilantro Lime Coleslaw, Cheddar Biscuits and a low carb dessert of Pina Colada Panna Cotta with Pineapple and Lime. These make simple sides for ribs and are delicious with everything BBQ.
If you love saving money making homemade sauces and dressings like Pineapple Habanero Sauce and Blue Cheese Dressing, you’re sure to love this recipe. There’s just something so satisfying about making your own kitchen and barbecue staples.
Why you’ll love this recipe
- It’s so easy to make - you can whip this up in about 15 minutes
- You can customize the ingredients – if you prefer a tangy barbeque sauce, you can increase the vinegar. Want more heat? You can turn it up. You’re in control.
- It’s healthier – making from scratch, you skip the sugar, artificial flavorings and preservatives. And, you choose what to include (or not).
- Save money – this recipe makes two cups for a fraction of the price of store-bought
- Made with pantry staples – all it takes are some basic ingredients and it’s backyard grill BBQ time
- It’s so, so good – I literally have a hard time putting the spoon down, it’s that good
Ingredients
Homemade BBQ sauce calls for ingredients you probably have sitting in your pantry:
- Tomato sauce – I like using the Pomi brand. Try their Passata to make it extra smooth.
- Molasses – adds a rich flavor and is okay for a low-carb diet if consumed in very small quantities. Blackstrap is best.
- Red wine vinegar – you can also use apple cider vinegar
- Sweetener of choice – I like to use powdered stevia to keep the recipe low-carb
- Worcestershire sauce – adds an incredible amount of umami
- Smoked paprika – lends a nice smokiness and is a great liquid smoke substitute
- Mustard powder – you can also use regular mustard
- Allspice – contributes amazing depth of flavor
- Cumin powder – is nutty, warm and slightly smoky
- Onion powder – adds savoriness, umami and subtle sweet flavor. Eliminate for low-FODMAP.
- Garlic powder – you can also use granulated garlic or pureed garlic. Omit for low-FODMAP.
- Powdered clove – adds a strong, pungent, sweetness
- Powdered coriander – optional, but adds a light, sweet citrus flavor
- Red pepper flakes or Aleppo pepper – for a gentle kick. Read more about Aleppo pepper in my Aleppo pepper ingredient spotlight.
- Salt and pepper – brings the flavors together
Is this a keto BBQ sauce?
Yes, this recipe absolutely fits into a keto diet plan. One serving contains 2g net carbs, which are provided from the sugars that are naturally present in the tomato sauce.
If you follow a low-carb or keto diet and are looking for some keto BBQ sides, be sure to check out the side dishes category for some great low-carb BBQ inspiration. A couple of my absolute favorites are this Kale BLT Salad with Creamy Lemon Dressing and Prosciutto Wrapped Asparagus. Either of these pair well with anything!
Instructions
Let’s make this quick and easy recipe:
- Add all ingredients to a medium saucepan over medium heat
- Whisk together and simmer for 5-10 minutes, until slightly thickened
- Season to taste and store covered in the refrigerator
TIP: The flavors will continue to grow and combine the longer it sits. While this can be used right away, it's best to make it a day ahead of time for even better flavor.
How to store
After it has cooled to room temperature, transfer to an air-tight container and refrigerate for up to two weeks. I find mason jars are perfect for storing.
How to serve
Slather on just about anything. Here are a few of my favorites:
- BBQ Bacon Burger – add to your burgers while they’re cooking and/or spoon it on as a condiment when serving
- Pulled pork sandwiches – mix in to shredded pulled pork or this amazing pork carnitas for the perfect sandwich. Feel free to add more after you pile the meat on the bun. It's so good! Then top with some Cilantro Lime Coleslaw for the perfect addition!
- Best smoked beef ribs – baste on these Smoked Beef Ribs for a drool worthy meal
- Use as a dip - dip some smoked flank steak or grilled veggies
- Pizza sauce – make your own BBQ chicken pizza with this low-carb pizza dough
- Use as a condiment – spread on meatloaf, salads and sandwiches. It goes really well on tacos with some Radish Salsa.
Variations
- Smokehouse BBQ – to create a smoky flavor, add a ⅛ - ¼ teaspoon of liquid smoke and add more to taste
- Spicy BBQ sauce – increase the red chili or Aleppo pepper, add some cayenne or a touch of your favorite hot sauce, such as Tapatio or sriracha
- Make BBQ ranch – add some to your favorite ranch dressing to use as a dip or condiment – yum!
- Port wine – while this option will add a few carbs, it adds an amazingly rich flavor. Add 2 tablespoons to the pot while it’s simmering.
- Bourbon – add a splash of Kentucky bourbon to the pot! It adds so much flavor and the alcohol will cook off as the ingredients simmer.
- Anchovy paste – adding ½ teaspoon provides an extra layer of umami. It’s SO good and does not impart a fishy flavor.
- Tamarind paste – create a sweet and tangy barbecue sauce by adding a teaspoon. This adds a bright, citrus-like flavor that I absolutely love and highly recommend.
- Lower the sodium – make it a low-sodium BBQ sauce by eliminating or cutting back on the Worcestershire
- FODMAP-friendly BBQ sauce - simply leave out the onion and garlic. The molasses is in small enough quantity to not put a serving in the 'danger zone'. Maple syrup, brown sugar, or Swerve brown are all great replacements.
FAQ
The main difference between ketchup and tomato sauce is that ketchup contains vinegar and spices, where tomato sauce is often made from only tomatoes with very few spices. Ketchup is seasoned to be a condiment and to not need additional seasoning, where tomato sauce is meant to be used as a base for other sauces and recipes.
Either can be used to make BBQ sauce. Ketchup contains many of the ingredients that are used in homemade easy no-cook barbecue sauce. The tomatoes in ketchup have already been cooked with the seasonings and the flavors have been infused throughout the mixture. Tomato sauce based barbecue sauces require additional spices and cooking to bring the flavors together, eliminating the need to include ketchup. Using tomato sauce tends to be less expensive, as it typically costs less than ketchup.
Even though both spellings are commonly used, “barbecue” is the standard spelling and “barbeque” is a variant. The word originated from the Spanish word “barbacoa”, which refers to a method of cooking over a raised platform of sticks. The “barbeque” spelling has emerged from confusion with the abbreviation “BBQ”.
Absolutely! Place it in an airtight, freezer-safe container and freeze for up to 6 months.
Yes, you can substitute mustard powder for Dijon or other liquid-based mustards. While I feel mustard really adds flavor to the recipe, you can leave it out if you need to.
Did you make this recipe? Let me know how you liked it by giving a star rating and leaving a comment!
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📖 Recipe
Backyard BBQ Sauce (sugar-free)
Ingredients
- 15 ounces tomato sauce (1 can)
- 3 tablespoons molasses (blackstrap is best)
- ⅓ cup red wine vinegar (can also use apple cider vinegar)
- ⅓ cup powdered stevia (or sweetener of choice)
- 3 tablespoons Worcestershire sauce
- 2 teaspoons mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder (omit for low-FODMAP)
- ¾ teaspoon salt
- ½ teaspoon garlic powder (omit for low-FODMAP)
- ½ teaspoon allspice
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (or Aleppo pepper - read more about Aleppo pepper in my Aleppo pepper ingredient spotlight)
- ⅛ teaspoon powdered clove
- ½ teaspoon powdered coriander (optional)
Instructions
- Combine all ingredients in a medium saucepan
- Simmer over medium heat for 5-10 minutes, until slightly thickened, whisking often
- Season to taste
Notes
How to store
After it has cooled to room temperature, transfer to an air-tight container and refrigerate for up to two weeks. I find mason jars are perfect for storing.Variations
-
- Smokehouse BBQ – to create a smoky flavor, add a ⅛-1/4 teaspoon of liquid smoke and add more to taste
-
- Spicy BBQ sauce – increase the red chili or Aleppo pepper, add some cayenne or a touch of your favorite hot sauce, such as Tapatio
-
- Make BBQ ranch – add some to your favorite ranch dressing to use as a dip or condiment – yum!
-
- Port wine – while this option will add a few carbs, it adds an amazingly rich flavor. Add 2 tablespoons to the pot while it’s simmering.
-
- Bourbon – add a splash of Kentucky bourbon to the pot! It adds so much flavor and the alcohol will cook off as the ingredients simmer.
-
- Anchovy paste – adding ½ teaspoon provides an extra layer of umami. It’s SO good and does not impart a fishy flavor.
-
- Tamarind paste – create a sweet and tangy barbecue sauce by adding a teaspoon. This adds a bright, citrus-like flavor.
-
- Lower the sodium – make it a low sodium BBQ sauce by eliminating or cutting back on the Worcestershire
Nutrition
*Net carbs = carbohydrates - fiber
Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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