Aip Bbq Sauce Recipes

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AIP BBQ SAUCE



AIP BBQ Sauce image

This BBQ sauces is paleo, AIP, nightshade-free, gluten-free, dairy-free, refined-sugar-free, corn-free, soy-free, nut-free, peanut-free, fish-free, shellfish-free, and egg-free. It is a slight adaptation of the recipe found at http://kaikulifestyle.blogspot.com/2014/04/barbeque-sauce.html. All the credit goes to Sirpa Kaajakari. All the modifications I made were simply to increase the yield (volume) of the sauce and to accommodate what I had in my kitchen and my laziness/inexperience in the kitchen. :) My younger son LOVES barbeque sauce, but we have found that he shouldn't have nightshades. It has been a battle with him to give up BBQ sauce for months. We tried this recipe a couple of days ago, and he is TOTALLY in love. Thank you, Sirpa!!!

Provided by shancarter

Categories     Sauces

Time 30m

Yield 24 ounces

Number Of Ingredients 10

1 (15 ounce) can pumpkin, solid pack
6 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons coconut oil
2 tablespoons molasses
2/3 cup maple syrup or 2/3 cup honey
6 garlic cloves, crushed or 1 teaspoon garlic powder
2 teaspoons salt
2 tablespoons coconut aminos
2 teaspoons fresh ginger, grated (or a pinch of ground ginger)

Steps:

  • For the stovetop method: in a saucepan, sauté slightly the garlic and ginger in coconut oil. Be careful not to burn them.
  • Add all other ingredients. Bring to a boil. (Careful, this is a thick sauce and can splatter when hot. That's why I resorted to the microwave method below.).
  • Simmer on low for 15 minutes, stirring occasionally.
  • For the microwave method: in a large microwave-safe container, combine all ingredients. (If you're using the ground ginger and garlic powder, the coconut oil may be omitted.).
  • Cover and microwave on high for 2-3 minutes, or until sauce begins to boil. Stir well.
  • Continue heating in 30 second increments for another couple of minutes, stirring well between each 30-seconds.
  • Use on your favorite barbeque meats and veggies. Pour the rest into a glass jar and refrigerate.

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