Thick. Tomato tang. Smoky, yet savory-sweet. And a slight touch of spiciness. That’s how I would describe this homemade, Paleo-friendly, Kansas City style BBQ sauce! It uses honey to replace the molasses that’s usually called for, and a dash of liquid smoke to give it that classic smoke flavor. Plus, it’s incredibly easy to make; you will never have to resort to a store-bought brand again. It was so heavenly that I saved some extra to slather onto my bacon-wrapped BBQ chicken even after it was done grilling.
All you have to do is throw your ingredients into a saucepan, simmer for a a minute or two, and you’re on your way to barbecued bliss.
- 3 oz tomato paste (half tiny can)
- 2 tbsp honey
- 2 tbsp coconut aminos
- 1 ½ tbsp apple cider vinegar
- 1 tbsp white vinegar
- 1 ¼ tsp garlic powder
- ¼ tsp cayenne pepper
- ¼ tsp mustard powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes
- ¼ tsp sea salt
- ¼ tsp Frank’s Red Hot (original)
- 4-5 dashes liquid smoke
- ⅛ tsp ground cinnamon
- ¼ to ½ cup water (depending on thickness preference)
- In a small saucepan over medium heat, stir together all ingredients.
- Bring to a simmer, then remove from heat and allow to cool slightly before adding to your favorite dish!
- Store in an airtight container in the refrigerator for up to a week.
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