Saturday, January 15, 2011

Paleo Barbeque Sauce

This sauce is great with pulled pork, ribs, or grilled chicken. I love a smoky sauce so I added just a dash of liquid smoke to enhance the flavor. Feel free to add some ground cayenne if you like more spice. Enjoy!

Adapted from

1 6 oz can tomato paste
1 to 1-1/2 cups of beef stock (no salt added)
5 cloves garlic
1/2 medium yellow onion
2 Tbsp Dijon mustard
2 Tbsp apple cider vinegar (I use Bragg.)
1 Tbsp extra virgin olive oil
1 tsp sea salt
2 tsp chili powder
1 tsp cumin
dash liquid smoke (I use Wright's.)


  1. Place onion and garlic in a food processor and pulse until very finely chopped.
  2. Add all ingredients except beef stock in a medium sauce pan. Stir to combine. Add beef stock until sauce reaches your desired consistency.
  3. Warm mixture over medium heat until it reaches a slow simmer. Cover and simmer for 20-30 minutes, stirring frequently.
  4. Store sauce in the refrigerator in an airtight container. (I store in a Mason jar and it lasts quite a while.)

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