Paleo BBQ Sauce Recipe - Dr. Monica Bravo (2024)

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Ingredients

1. 2 tbsp coconut oil
2. 2 medium onions, minced
3. 2-28 oz cans whole tomatoes in juice
4. 2-8 oz cans tomato sauce
5. 1 ½ cups apple cider vinegar
6. ½ cup honey
7. 2 tbsp maple syrup
8. Juice from ½ fresh squeezed orange
9. 2 tbsp paprika
10. 2 tbsp chili powder
11. 4 tsp hickory liquid smoke
12. 4 tsp ground black pepper
13. 2 tsp sea salt
14. 1tsp coconut aminos
15. ¼ cup organic Dijon mustard
16. 1 bay leaf

Instructions

1. Mince the onions in a food processor and set aside. Put the coconut oil in a Dutch oven or large heavy pot and heat on medium for a few minutes. Add the onions and sauté about five minutes until translucent.
2. Add the remaining ingredients and bring to a boil. Turn the heat down to low. Simmer for two hours. As the tomatoes cook, use a potato masher occasionally to break them up.
3. After two hours, remove the bay leaf and in small batches, blend in food processor until smooth. Return the now-smooth sauce to the pot and simmer for 30 minutes. If you have an immersion blender, you can just blend in the pot.
4. If the sauce isn't thick enough, you can add an additional small amount of honey and cook it for another 30 minutes or more. It will also thicken upon cooling.
5. This recipe makes 6 cups (3 pint sized jars). You can double the recipe but keep in mind that it will take significantly more simmering time to get the ingredients to blend together - possibly twice as long.