AuthorStacy SaundersCategorySaucesDifficultyBeginnerA sweet and savory BBQ sauce
Yields about 2 cups of BBQ sauce
Place all ingredients in a blender. Blend on high for 1-2 min, scraping the edges as needed.
Pour liquid into the instant pot. Close the lid and the sealing valve. Cook on high for 6 minutes. Let the pressure naturally release. Open the lid.
Scrape the edges of the pot and stir the BBQ sauce. It should be a bit thicker and will continue to thicken as it cools. Pour into serving size containers and freeze. To thaw set on the counter or warm in the microwave for 5 sec.
Pour liquid into a medium size saucepan. Simmer over med-low heat for 30 min. It should be a bit thicker and will continue to thicken as it cools. Pour into serving size containers and freeze. To thaw set on the counter or warm in the microwave for 5 sec.
You guys, isn't it amazing that we can still have BBQ sauce without tomatoes or vinegar?! I'm so thankful for the lady who came up with this recipe- it only needed a few adjustments to make it completely low histamine. Finding sauces that are low histamine has been one of my goals over the last two years because prior to this diet I was a huge fan of sauces, like I always slathered all meat with sauce. So when I find one that works I get super excited about it! Although I have learned to appreciate things plain, I still prefer sauce. Now to find some way to make hot sauce without hot peppers...If any of you have ideas about that please comment or message me on Instagram 🙂
I like eating this with chicken or steak. I keep it in an ice cube tray in my freezer and just scoop out the amount I want whenever I need it with a meal. It tastes delicious with a honey bbq chicken recipe that I'm going to post soon.Â
Have a great time grilling with this BBQ sauce!
Recipe adapted from : Robots Don't Wear Makeup-Allergy friendly bbq sauceÂ
Mast Cell 360 article that mentions molasses
Ingredients
Directions
Place all ingredients in a blender. Blend on high for 1-2 min, scraping the edges as needed.
Pour liquid into the instant pot. Close the lid and the sealing valve. Cook on high for 6 minutes. Let the pressure naturally release. Open the lid.
Scrape the edges of the pot and stir the BBQ sauce. It should be a bit thicker and will continue to thicken as it cools. Pour into serving size containers and freeze. To thaw set on the counter or warm in the microwave for 5 sec.
Pour liquid into a medium size saucepan. Simmer over med-low heat for 30 min. It should be a bit thicker and will continue to thicken as it cools. Pour into serving size containers and freeze. To thaw set on the counter or warm in the microwave for 5 sec.
Cloves are a big no for me. Can you suggest a replacement?
I would just omit the cloves. It’ll change the taste a little, but probably not too much! The regular substitutes for cloves are cinnamon + nutmeg or allspice, but only the cinnamon is low histamine, and many people don’t tolerate it.
In the recipe, are you using whole or ground cloves? Thx
ground cloves, thanks for asking, I’ll clarify that in the recipe.
I was a little scared to try this recipe, but it’s truly shocking how close to BBQ it tastes! For anyone thinking “jelly and cloves???”, please don’t fret it. It actually all comes together. I can’t do nightshades either, so just omitted the paprika and used applewood smoked sea salt instead of regular. (Not on the SIGHI list, but I’ve never reacted to it.). The sauce was way too sweet for my personal taste, so I wound up adding more of everything that wasn’t sugar (jelly/sugar/molasses) and 1/4 tsp of malic acid. The end product was fantastic for me, but the original recipe would probably suit anyone with a sweet tooth.
Thanks for sharing your adjustments, that’s always so helpful! It is a bit sweet, I’ve wanted to lower the sugar content as well.
Thank you for the recipe. I tried cutting it in half and then half again because I didn’t wanna make a bunch because it was only for me and it didn’t work out the greatest because all I really tasted was the black strap molasses and I just don’t like that taste I was hoping all the other things would give it such flavor, anyhow thankful for people like you who do low histamine recipes.
I love your ketchup and ranch recipes, and I have both frozen into king cubes in my freezer at all times.
I really want to try your BBQ sauce recipe, but I’m not sure what kind of jelly and jam I should use. Most that I can find have cane sugar added.
Will I have to bite the bullet and just get those?
Is there a way I can substitute honey for the brown sugar? Or should I substitute coconut sugar instead of brown sugar?
Hope to hear back from you soon!
Hello, sorry for the delay! I’m so glad you love the ketchup and ranch 🙂
Here is a recipe for low histamine jam that uses maple syrup instead of sugar. It has chia seeds, so it will change the texture of the BBQ sauce. It would be worth a try though! You can use all blackberry jam instead of blackberry and grape or you could do a mix of blackberry and blueberry. Blackberry jam. Blueberry Jam.
My guess is you would have better luck substituting coconut sugar instead of honey. I think if you add honey it will change the consistency too much, but that’s just my guess.
Best of luck experimenting! It really is a good BBQ sauce, thanks for reminding me that I need to make it again!