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!
Gluten Free Barbecue Sauce Recipe
- 1/2 small yellow 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 & Perins Original)
- 3 – 4 tablespoons amber agave nectar or honey or sugar (depending upon taste)
- 1-1/2 teaspoon gluten free hickory seasoning liquid smoke (Wright's)
- 65 turns of fresh black pepper
- 1/4 teaspoon sea salt
- 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.