Description

This Sugar-Free BBQ Sauce recipe offers a tangy, smoky, and perfectly balanced BBQ sauce without any added sugars. Using natural sweeteners like powdered monk fruit and allulose blend, this sauce is ideal for those looking to reduce sugar intake while still enjoying a rich, flavorful barbecue experience. It simmers to a luscious thick consistency, perfect for glazing ribs, dipping grilled chicken, or slathering on burgers.

Ingredients

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BBQ Sauce Ingredients

2 ½ (6-oz) cans tomato paste
½ cup apple cider vinegar
¼ cup Besti Powdered Monk Fruit Allulose Blend (or sweetener to taste)
2 tablespoons Worcestershire sauce
1 tablespoon liquid hickory smoke
2 teaspoons smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sea salt
¼ teaspoon chili powder
¼ teaspoon cayenne pepper (or more, to taste)
1 ½ cups water (approximate, adjust as needed)

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Instructions

Combine Ingredients: In a medium saucepan, whisk together all ingredients, adding the water last. Start by adding 1 cup of water, then gradually add more until the sauce reaches a consistency slightly thinner than desired, as it will thicken during cooking.
Simmer: Place the saucepan over medium-high heat and bring the mixture to a gentle boil. Then reduce the heat to medium-low and allow the sauce to simmer, stirring frequently, for 20 minutes or until it slightly thickens to a desired consistency.
Adjust Flavor: Taste the sauce and adjust the sweetness with additional sweetener or add more cayenne pepper if a spicier kick is preferred. If the sauce is too thick after simmering, thin it by stirring in additional water, one tablespoon at a time, until the desired consistency is reached.

Notes

This sauce thickens as it cools, so keep that in mind when adjusting consistency during cooking.
The sweetness level can be adjusted according to personal preference or dietary needs using your preferred sugar-free sweetener.
Hickory smoke liquid adds authentic smoky flavor but can be omitted or substituted with other liquid smoke flavors.
Store leftover sauce in an airtight container in the refrigerator for up to 1 week.
This recipe yields about 2 ½ cups of sauce, suitable for approximately 20 servings (about 2 tablespoons per serving).