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You are here: Home / Dietary Styles and Allergens / Casein-Free / Mom’s Famous Barbeque Sauce

Mom’s Famous Barbeque Sauce

August 10, 2011 by KerryAnn 7 Comments

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

By request from the Traditional Foods on a Budget Facebook page, here is my barbeque sauce recipe.

This is my traditional food’s version of my Mom’s barbeque sauce, made from scratch instead of using bottled ketchup.  The pickle juice is the secret ingredient.  This recipe has been passed down since my grandmother worked for a well-known barbeque chain where I grew up, helping to make the sauce before her shift as a waitress began.

This makes a big batch, but you can double or triple it easily, only limited by the size of your biggest pot.  Freeze the rest in portions appropriate to your family size or can it according to standard pressure-canning instructions.

 

Mom’s Famous Barbeque Sauce 

Hands-on: 15 minutes
Hands-off: 30 minutes

12 ounces tomato paste
2½ cups water or chicken stock
Scant ½ cup rapadura (or use stevia or a combination)
1/3 cup Worcestershire sauce
3 Tbs melted coconut oil
3 Tbs dill pickle juice
3 Tbs prepared mustard
2 Tbs lemon juice
1 bay leaf
1½ Tbs onion powder
1 Tbs garlic powder
1 Tbs salt
2 tsp blackstrap molasses
¼ tsp celery seeds
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp dry mustard
¼ tsp kelp granules or kelp with cayenne, optional
dash pepper
1/3 cup apple cider vinegar, divided
In a stock pot, combine all of the ingredients except the apple cider vinegar.  Add half of the vinegar and stir thoroughly.  Bring to a boil, reduce heat to a simmer and cook until thickened.   Remove bay leaf.  Adjust the sweetness to your family’s liking and add more apple cider vinegar until it’s the right acidity for you.  Cool and refrigerate or freeze.

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Filed Under: Casein-Free, Condiments, Egg-Free, Gluten-Free, Grain-Free, Low-Carb, Menu Mailer, Nut-Free, Packaged Replacements, Products, Recipes, Soy-Free Tagged With: barbeque sauce

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Melissa says

    August 10, 2011 at 8:37 am

    Is it only pressure can-able? Have you tested the acidity of this? I’d rather can than freeze. Thanks!

    Reply
  2. KerryAnn Foster says

    August 10, 2011 at 6:58 pm

    I have not tested the acidity. I wouldn’t water bath can it because chicken stock requires pressure canning. When deciding how to can a recipe, you always look to the ingredient with the most risk and the ingredient that requires the longest canning time.

    Reply
  3. Lea H says

    August 12, 2011 at 10:38 pm

    This is seriously the best BBQ sauce I’ve ever tasted! Way better than store-bought.
    Lea H recently posted..Lea’s Pretty Perfect Pizza Recipe

    Reply
  4. Amanda Rose says

    August 21, 2011 at 12:00 pm

    This looks awesome! We aren’t big BBQ sauce users, but now I’m thinking maybe we should be 🙂
    Amanda Rose recently posted..Beef Broth

    Reply
  5. Christine Stuart says

    November 25, 2012 at 11:50 pm

    Can you use honey instead of rapadura?

    Reply
    • KerryAnn says

      November 26, 2012 at 7:05 am

      Absolutely. You might want to cut the amount in half and then increase it to taste.

      Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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