Instead of using bottled sauce for my ribs I created a barbecue sauce recipe using agave syrup which is lower on the glycemic index. I used to make my mother’s old recipe, but she used brown sugar and ketchup. I adapted my mother’s recipe, but instead of using ketchup which is also full of sugar and salt, I used tomato paste. If you want a lower sodium sauce you can use low-sodium tomato paste. I added hickory smoke which gives it a great barbecue taste. I hope my husband enjoys this and you, too!
Ingredients
- 1/2 small onion, chopped
- extra virgin olive oil for sautéing
- 1 (12 oz can) tomato paste
- 1 cup filtered water
- 1/4 cup gluten free Worcestershire Sauce (Lea & Perrins is GF.)
- 3 – 4 Tablespoons amber agave nectar (depending upon taste)
- 1-1/2 teaspoon gluten free hickory seasoning liquid smoke (I use Wright's.)
- 65 turns of fresh black pepper
- 1/4 teaspoon sea salt
Directions
- Saute onion in a pre-heated, pre-oiled medium size sauce pan until translucent.
- Add all other ingredients and stir.
- Cover and lower heat to simmer and cook for about 1 hour 15 minutes.
- Serve immediately or store in an air tight container in the refrigerator for later use. Freezes well, too!
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For a tomato-free barbecue sauce recipe see: Tomato Free, Gluten Free Barbecue Sauce Recipe.
This is delicious! Thanks!
Glad you enjoyed, Brenda!
You can use agave nectar as the other choice to maple syrup or honey. Baking with agave nectar is same with when using traditional ingredients, but there are some rules you must observe in order to create good results. What is your favorite recipe for baking with agave nectar?
Thanks for the comment, Leo! I appreciate you posting it our new site. My favorite agave recipe is my Raw Almond Pistachio Ice Cream Recipe: http://glutenfreerecipebox.com/raw-almond-pistachio-ice-cream So yummy! It is one of the top ten most popular recipes on our site.
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