MAKES: about 4 cups (900 g/2 lb)
PREPARATION TIME: 15 minutes
COOKING TIME: 6 hours
This sweet, tangy, easy-to-prepare BBQ sauce is the perfect way to dress up juicy ribs, fork-tender pulled pork, and comforting meat stews.
Ingredients
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 large (150 g/5.3 oz) yellow onion, peeled and diced
4 cloves garlic, peeled and minced
2 pieces (28 g/1 oz) jalapeño peppers, seeds and core removed
11/2 cups (360 g/12.7 oz) canned tomatoes
1/2 cup (125 g/4.4 oz) unsweetened tomato paste
1/2 cup (120 ml) apple cider vinegar or coconut vinegar
1/4 cup (60 ml) coconut aminos
1/4 cup (50 g/1.8 oz) granulated erythritol or Swerve
2 teaspoons paprika, sweet or smoked
2 teaspoons mustard powder
1 teaspoon celery seeds
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 teaspoon fine sea salt, or to taste
2 teaspoons extra-virgin olive oil
Optional: few drops of liquid stevia
Instructions
Preheat your slow cooker to low. In a pan greased with ghee, cook the onion over medium-low heat for about 10 minutes, until browned and fragrant. Add the garlic and cook for another minute.
Place the browned onion and garlic in the preheated slow cooker. Add all the remaining ingredients, apart from the olive oil, and cook for 6 hours. When done, turn off the heat and let it cool for an hour. Add the olive oil. Using a blender, process the sauce until smooth. Transfer to a glass jar and keep in the fridge for up to a month. For longer storage, spoon the sauce into an ice cube tray and freeze for 2 hours. Place in a bag and store in the freezer for up to 6 months.
NUTRITION FACTS PER TABLESPOON (15 G/0.5 OZ):
Total carbs: 1 g / Fiber: 0.2 g / Net carbs: 0.8 g / Fat: 1 g / Energy: 13 kcal
Macronutrient ratio: Calories from carbs (23%), protein (5%), fat (72%)
