This Paleo Whole30 barbecue sauce is perfect for summer grill-outs or dipping your favorite food into. A little spicy, a little sweet, and a little smokey.
Although our Whole30 is technically over, we're still eating under those guidelines. I wanted to create a healthier, tasty barbecue sauce and that's exactly what happened. If you're used to the overly sweet store bought sauce then this will be a little bit of a change. It's more on the savory, smokey side. It does have sweetness from the dates, but it's not overpowering.
It comes together really fast and uses simple ingredients. I know the ingredient list looks a little long, but they're seasonings that everyone has. I used bacon fat to give it a little smokiness and richness. If you don't have any or don't want to use that, feel free to use coconut oil or ghee. This is made very similar to my ketchup, but has a totally different flavor.
My husband loves this on chicken. I made both bone-in chicken thighs and pulled chicken with it and they came out great. I'm planning on trying it with pulled pork- I just know it will be delicious.
This Paleo Whole30 Barbecue Sauce is perfect to make ahead and keep in the fridge. That way you'll have it on hand when you get that bbq craving. This is seriously the perfect sauce for all your grilling needs. It's thick enough that it won't drip off and it's finger-lickin' good!
Paleo Whole30 Barbecue Sauce
- 1 6 oz can tomato paste
- 1 14.5 oz can fire roasted diced tomatoes
- ½ cup coconut vinegar or apple cider vinegar
- ½ cup pitted dates about 8 Medjool dates
- ½ cup bone broth or water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- 1 tablespoon chili powder
- 1 teaspoon yellow mustard
- 2 teaspoons smoked paprika
- ½ teaspoon hot sauce optional
- 3 tablespoons bacon fat or coconut oil
- Place all ingredients in a large saucepan and cook on medium for 10 minutes. You want to use a large pan since it will splatter if you use a smaller one.
- Turn off the heat and blend using an immersion blender. Alternatively, pour into a blender and process until smooth.
- Continue cooking for another 10 minutes or until desired thickness. If it's too thick, add a little broth or water. If it's too thin, keep cooking.