When I was first introduced to real food and it's seductive healing powers, I immediately fell madly in love. But, as in many relationships, after the honeymoon phase began to give way to a lovely and healthy day to day routine, I admit I missed a few of the convenient and wild indulgences of my previous life.
One of the things I missed was convenience. Yummy little, finger lickin', convenience treats. I hadn't yet had the epiphany that we need not live without any dish or treat. That no matter how iconic or convenient the treat, they could all be created with real ingredients and *SHOCKING* could be created in my little ol' kitchen!
So, it is with great joy that I encourage you to create this lovely, easy homemade BBQ sauce in your kitchen. Make a large batch and freeze it in smaller portions so that you are ever ready with a fast food condiment. We deserve treats and we deserve health!!
Pair with these Classic Chicken Nuggets. They just happen to be grain free and delicious.
[Holistic Squid note: I just love that this easy homemade bbq sauce is made with bone broth, converting the usual junky, high fructose laden condiment into a healing, nutrient dense wonder food! Enjoy! Want the health benefits of bone broth, but don't want to make your own? Buy bone broth online here.]
BBQ dipping sauce ingredients
- 1-finely diced white onion
- 1 ½ heads of garlic, shredded
- 4 cups beef bone broth – learn how to make beef bone broth here
- ½ cup apple cider vinegar
- 2 cups molasses
- ½ teaspoons allspice
- 2 tablespoons celery salt
- 3 cups tomato paste
- ¾ cup spicy mustard
- 3 teaspoons horse radish
BBQ dipping sauce method
- Heat onions & garlic in 4 cups bone broth on medium stove heat.
- Turn stove heat down to low.
- Add all other ingredients, and combine completely by stirring.
- All sauce to cook for 45 minutes – 1 hour, stirring occasionally.
- At this point, test the thickness of your sauce. When you're happy with the consistency, remove it from the heat.
- If you want a thicker sauce continue to cook down with occasional stirring.
- If you want a thinner sauce, add ¼ cup bone broth or water at a time until you reach the desired consistency.
Yields: 3 quarts
This post was generously contributed by Monica Ford of Real Food Devotee. Monica's delicious recipes will make your mouth water and your tummy purr. If you're lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
photo credit: An Eye Full Studio
Yum, all of the ingredients on here look both delicious and full of micro nutrients. Molasses, bone broth, cider vinegar, garlic and onions. Oh yes! 3 quarts is a lot. Think I could make a 1/3 recipe?
What a great idea! My kids love BBQ so I will definitely try it. Thanks! I stopped over from Weekend Gourmet, by the way.
Absolutely you can make 1/3 the recipe. The thing I find about sauces and that we usually categorize them as extra to our meal. That’s why I like to make a lot at once and freeze the remainder for quickies later:)
Mmmm, I LOVE BBQ sauce! I could eat it with almost anything.
Beleigh, Hearing Aids Colorado
And now you should!:)
Horseradish, wow! Thanks for linking up to Healthy 2Day Wednesday, and come back next week to see if you were featured.
Does the horse radish make it spicy?
Hi @ Sharon
The horseradish does give the sauce a little kick. Reduce the amount of horseradish or omitt it altogether for a sweeter Tasting BBQ sauce.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Hey Monica! I’ve been wondering lately about fermented BBQ sauce… have you ever tried it?
Also, totally off topic, but I’m on the market for a veggie spiralizer and I’m wondering if you have a favorite?
I’m back in CO, but I’ll give you a shout if/when I’m in LA! xoxo
Hi @Amy
Will I get to hug you at the upcoming WAPF Conference? I hope so!
I have made fermented BBQ sauce. I’ll have to share my recipe here at some point:)
I think a really smart buy for home use spiralizer is http://tinyurl.com/aufdzmy It has a lot of fun options and is inexpensive. xo
Sadly, I won’t be at the WAPF conference this year 🙁
I figured BBQ sauce could be fermented since catsup can be… I’m so much more into fermenting these days. I look at everything and think, can I ferment that? LOL
Thanks for the link!
Molasses=sugar how can this be healthy?
Hi @Bonnie Thank you for your comment!
I would say the beautiful bone broth that makes up the lions share of ingredients in this recipe is certainly the superfood star but organic unsulfered molasses is mineral rich and might be a great choice for those looking for a sweetener with real food bennefits.
Some of the benefits of molasses consumption, blackstrap molasses in particular, are that it is rich in many minerals such as iron, calcium, potassium, magnesium, selenium, and chromium, as well as in vitamin B₆. These minerals are necessary for the formation of red blood cells, for bone health, and for optimum muscle function. In fact, one teaspoon of blackstrap molasses contains 100 percent of the recommended daily allowance (RDA) of chromium. It has even been linked to a reduced risk of Type II diabetes and weight gain.
Hi, just found this on Pinterest and I’m so excited!! I am making some pastured pork ribs tonight and this will be perfect! With finances tight, I’m trying to use what I have on hand. Has anyone made this with raw honey instead of molasses? Also, I have chicken broth right this moment and not beef broth…any thoughts?
Thanks!!
Hi @Sharon
Mmmmm order pork! This is gonna be good! Can I come by for dinner;) sub honey for the molasses and the chicken broth will be darn good. Taste as you add the honey. Let us know how it turns out!
How long can this be stored in the refrigerator? I’d love to keep it on hand regularly!
What brand do you use for horseradish? Can you use horseradish root?
Yes, I make homemade tomato puree nearly every week that tomatoes are in season, and we use it all kinds of ways–as a base for sauces and soups, as a cold juice beverage, or heated for a so-much-better-than-canned instant tomato soup.
But it’s been years since I made a barbecue sauce. Yours looks positively delicious. So much so, that I featured it as the Recipe of the Day on a Facebook page I curate called Cooking with Whole Grains & Real, Whole Foods.
Thanks for sharing this. Just in time for barbecue season!