Sugar Free BBQ Sauce

Aah, BBQ sauce. A family favourite. And for good reason. It’s delicious, smoky, packed with amazing deep flavours, and perfect for smothering pulled pork with.

Sadly, however, it is also very high in sugar. Like, seriously high. In fact, it is usually at least a third sugar.

Ouch.

Fortunately, I am here to tell you that you don’t have to give up on richly-flavoured, smoky, yummy BBQ sauce when you cut back on sugar. Nope, I have the answer: sugar free BBQ sauce.

Before I get critiqued, I’d like to point out that this is not a copycat recipe. It won’t taste exactly like the stuff you are used to buying in the bottle. No. It’s so much better. It’s fresh. It’s smoky. It’s intensely delicious.

And I may need to slow cook an entire pork shoulder just to have the excuse to make it again, because writing about it is making me drool ever so slightly. In a ladylike manner, of course…

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Sugar Free BBQ Sauce

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

A delicious sugar free version of BBQ sauce. It is not intended to taste exactly like the classic sauce. It is intended to taste better. Fresher. Smoky, sweet and yummy, this is perfect for smothering over pulled pork or dipping sweet potato fries into.

Course: Sauce, Side

Servings: 500 ml

Author: Raising Sugar Free Kids

Ingredients

• 1 onion, finely diced
• 2 cloves garlic, minced or finely sliced
• 1 tbsp tomato puree
• 400 g (14 oz) tin chopped tomatoes or passata
• 1 tsp apple cider vinegar
• 2 ripe peaches, chopped into chunks
• 1-2 tsp smoked paprika
• 1/4 tsp ground cloves
• 1 star anise or 1 tsp fennel seeds, ground
• salt and pepper, to taste
• xylitol, stevia or rice syrup to taste, optional (we usually skip it)

Instructions

1. Fry the onion in a little butter over gentle heat for 3-4 minutes until soft and translucent. Add the garlic and fry for another 30 seconds before stirring in the tomato puree, chopped tomatoes and vinegar.

2. Add the spices and peach and allow to simmer until you have your desired consistency (about 5-10 minutes), stirring regularly to avoid burning or sticking on the bottom of the pan. Allow to cool, remove star anise if using, and blend until smooth using a hand blender or food processor.
   

3. Store in an airtight bottle in the fridge. Will keep for 1-2 weeks. Alternatively, freeze in portions (ice cube trays are great for this) for up to 2 months.