I love BBQ sauce with pork… actually, I love BBQ sauce with all meats! This is the sauce that I made to go with some pork ribs that I cooked last night for dinner.
It is tangy and spicy, with just the right about of heat to complement the ribs. This recipe is a little more complicated than the previous BBQ sauce I posted, and it has a much more balanced spicy flavour. Because dates are used to sweeten the sauce and I used coconut aminos, it is also both Paleo and Whole30 compliant.
Because none of us really like our ribs sticky, I cooked them with a dry-rub and then served the sauce on the side.
This is a stage 4 reintroduction as it contains nightshade spices and tomatoes.
Spicy BBQ Sauce
makes 3 cups
- ¼ cup pitted dates
- 1/2 cup boiling water
- 1 small onion – chopped
- 2 cloves garlic – chopped
- 1 small can (156ml/5.5 fl oz) tomato paste (read the labels to ensure that there are no extra ingredients. The one I used is just pure tomato paste)
- 1 can (796ml/28 oz) diced tomatoes. (again, read labels – you want nothing but tomatoes and tomato juice in your can)
- ¼ cup balsamic vinegar
- ¼ apple cider vinegar
- 2 tbsp mustard powder
- juice of 1 lemon
- 2 tbsp coconut aminos (if not eating paleo/doing a Whole30, you could substitute soy sauce)
- 1 tbsp fish sauce
- 1″ piece fresh root ginger – peeled and chopped
- ¼ tsp ground nutmeg
- ¼ ground allspice
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 1 tbsp hot chilli powder
- 2 chipotle peppers in adobo sauce – chopped
Soak the dates in the boiling water for an hour to soften them.
Place all the ingredients in the food processor and puree until smooth.
Transfer the contents of the food processor to a pan and simmer gently for around an hour until the sauce is thick and the colour has darkened.
Either use right away, or transfer to a jar in the fridge.
This sauce gets better and better on being stored in the fridge. It will keep up to 2 weeks.
Use anywhere that you would normally use a BBQ sauce