Hickory BBQ Sauce

My recipes are grain free, refined sugar free, and most are dairy free. My diet change has improved my health. I have a functional doctor who has me on supplements and a modified keto diet. I feel better and I am still able to write recipes that leave you craving more. Since going sugar free I have found I need to make my sauces from scratch. I also love variety. I don’t like eating the same thing even twice in the same month which is great for my blog. I spent the day in my kitchen and came up with this recipe. This is another BBQ sauce that I use more than my ketchup recipe. You can use different flavored liquid smoke and make a variety of BBQ sauces such as mesquite or applewood. You can use on hamburger, steaks, ribs or try on my BBQ sweet potatoes. I use this sauce in my Shrimp Pan Roast or BBQ Ribs on the Grill, BBQ Sweet Potatoes, Spicy Chicken Wings,  as pizza sauce on top of Cauli- Almond Pizza Crust, Cauliflower and Cassava Pizza Crust, Sloppy Joes, Popcorn Chicken recipe along with my BBQ seasoning.



1 6oz. tomato paste

1/2 cup apple vinegar

1 teaspoon pink salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon granulated onion

1 teaspoon granulated garlic

1 minced garlic clove

1/4 cup maple syrup

1/2 – 1 cup water

2 tablespoons balsamic vinegar

2 tablespoon Cholula sauce

1/2 – 1 teaspoon hickory liquid smoke

1 teaspoon mustard powder spice

2 tablespoons BBQ Seasoning

1 T coconut nectar


Combine all the ingredients into a pot and boil for 20 minutes or so. If you want it thinner add more water. If you want more hickory flavor add liquid smoke to taste. Remove from the stove and allow to cool. Once cooled place sauce into a glass jar with a lid and store in the fridge. Is good for up to 1 month.


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