It only takes 5 minutes and a bunch of pantry staples to make this delicious AIP Classic BBQ Sauce. It’s that sweet and tangy BBQ sauce that tastes great with ribs, grilled chicken or even fish.
Does BBQ Sauce have tomatoes?
This recipe has no tomatoes. BBQ sauce usually includes tomatoes, but this recipe is completely nightshade free.
How much vinegar do you put in BBQ sauce?
Not as much as you’d think! Just 3 tablespoons of balsamic vinegar make this recipe super tangy. However, the tang lessens as it sits in the fridge and cooks.
Does vinegar based BBQ sauce need to be refrigerated?
Sure does. Once you introduce other perishable ingredients to vinegar, then it needs to be refrigerated to prevent it from spoiling.
How do you make AIP Classic BBQ sauce from scratch without ketchup?
1. Combine all the ingredients in a saucepan the stovetop over medium heat.
2. Cook the ingredients while stirring until it’s boiling about 3-5 minutes. This is a thick sauce so once it’s boiling, remove it from the heat otherwise you’re going to get sprayed with hot BBQ sauce.
3. Let cool slightly and either use immediately or put in a resealable container.
Tips for making the best AIP Classic BBQ Sauce.
- This recipe can be made a day in advance and used the next day.
- Use within the next 3-5 days.
- You can use honey as a maple syrup substitute.
- Don’t use a solid fat for this recipe. When you store it in the fridge, the fat will separate. You don’t want that so stick to olive or avocado oil.
- Make sure to get blackstrap molasses as it’s AIP friendly.
- I use this BBQ sauce in my Instant Pot AIP BBQ Ribs Recipe.
If you like this AIP sauce recipe, then check out these other sauce recipes.
- AIP Lemon Butter Dipping Sauce
- Nomato Sauce
- Nomato Bolognese
- Avocado Caesar Dressing (works really well as a dip or sauce in addition to a dressing)
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AIP Classic BBQ Sauce
Equipment
- Sauce pan
Ingredients
- 1/4 cup Maple Syrup Honey is a good substitute
- 1 cup Pumpkin Puree
- 1/4 cup Coconut Aminos
- 1 tablespoon Blackstrap Molasses
- 3 tablespoons Balsamic Vinegar
- 1 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 1/2 teaspoon Ground Ginger
- 3/4 teaspoon Salt smoked salt is ideal
- 1 tablespoon Extra Virgin Olive Oil Avocado Oil is a good substitute
- 2 tablespoons Water
Instructions
- Combine all the ingredients in a saucepan the stovetop over medium heat.
- Cook the ingredients while stirring until it’s boiling about 3-5 minutes. This is a thick sauce so once it’s boiling, remove it from the heat otherwise you’re going to get sprayed with hot BBQ sauce.
- Let cool slightly and either use immediately or put in a resealable container.
Notes
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
I used sweet potato instead of pumpkin. It was so good! Thank you❤️
Oh nice. I'm glad the substitution worked and you enjoyed the recipe.
What a wonderful treat! Thank you so much for this!
I'm so glad you liked it. Thanks for rating and commenting!
Thank you ever so much for sharing this wonderful recipe. I thought I would never be able to enjoy BBQ sauce again after needing to be AIP. I'm just made this and can't get over just how good this is. 🙂
That's the best review. Thanks so much!
You are brilliant! Thank you for this recipe! It is outstanding. Non-AIP, Keto hubby even loves it. I did reduce the maple syrup, molasses and coconut aminos to cut carbs, and added a little 100% pure stevia. I'll be making a LOT more. 🙂
Being called brilliant always feels nice. I truly appreciate the compliment. I'm really like you enjoyed the recipe.
Really good!! Used it in a Whole30 meatloaf recipe to replace the tomato sauce and the topping. I was at my mom’s house; she didn’t have coco aminos or blackstrap molasses, so I used Worcester sauce and regular molasses (both non-AIP).
Wow. Great idea. Thanks for sharing. I'm glad you liked it.
Just curious; I’m cooking for my mom who has started reintros. Could I sub Worcester’s Sauce for the coco aminos? Would that flavor profile still blend do you think?
Check out all the ingredients of the brand of worcester's sauce you have on hand. If your mom has reintroduced all of them, then it would be ok to use.
This is amazing! Even hubby likes it. It’s going on our ribs tonight, yum!!
That's great! I'm so glad you family likes it. That's such a huge compliment.
This is AWESOME sauce
I froze the extra in an ice cube tray to reheat in single portions.... Putting it on everything from shredded pork to pizza. AIP heaven!
You're the best! Thanks for such an amazing review of this recipe. I'm thrilled that you loved it this much.
I was VERY skeptical of this recipe, but I needed something to 'dip' with so I gave it a shot and I am GLAD I did. I cut down on the maple syrup (personal preference) and did not have any molasses at the time, but I will say, that is some pretty darn good stuff. Thank you for sharing.
Wow. I loved that I was able to convert you from skeptic. Thanks for letting me know. Love your love of this recipe.
Delicious, maybe the best bbq sauce I have ever had.
What a wonderful compliment. Thanks so much for sharing. I'm glad you liked it.