Kraft Original BBQ Sauce relies heavily on high fructose corn syrup, modified food starch, and artificial caramel color for its sweet, thick consistency. The DIY version eliminates all processed sugars and starches, replacing them with organic honey, molasses, and tapioca starch for clean sweetness and natural thickening.
Based on: Original Barbecue Sauce imp
· Makes approximately 30 servings (about 1.1 kg sauce)
· Serving: 36g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Original Barbecue Sauce imp from KRAFT often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Original Barbecue Sauce imp may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Step 1. In a small bowl, whisk together the tapioca starch with 50g (1/4 cup) of the measured water until completely smooth — this prevents clumping when added to the sauce. Set aside as your slurry.
Step 2. In a medium heavy-bottomed saucepan, combine the tomato paste and remaining 200g (3/4 cup) water. Whisk continuously over medium heat for 2-3 minutes until the paste is fully dissolved and the mixture is smooth. The goal is to eliminate any grittiness from the concentrated paste.
Step 3. Add the honey, molasses, and apple cider vinegar to the tomato mixture. Stir constantly with a wooden spoon for 3-4 minutes as the mixture heats — the sugars will initially look separated but will integrate as they warm. Bring to a gentle simmer (small bubbles around edges).
Step 4. Reduce heat to low and add all the spices: salt, onion powder, garlic powder, paprika, mustard powder, and black pepper. Stir thoroughly for 1 minute to bloom the spices and release their oils. The sauce should smell fragrant and complex.
Step 5. Slowly pour in the tapioca starch slurry while stirring constantly. The sauce will thicken immediately — continue stirring for 2-3 minutes as it reaches proper consistency. It should coat a spoon but still pour easily. If too thick, add water 1 tablespoon at a time.
Step 6. Remove from heat and stir in the liquid smoke — adding it off-heat preserves the delicate smoke compounds. Taste and adjust: add more vinegar for tang, honey for sweetness, or salt for depth. The flavors will meld and intensify as it cools.
Step 7. Let cool to room temperature, then transfer to clean glass jars. The sauce will thicken slightly more as it cools. Store refrigerated for up to 3 weeks (no preservatives means shorter shelf life than commercial versions). Use 2 tablespoons (36g) per serving as a marinade, glaze, or dipping sauce.
Storage
Refrigerate in glass jars for up to 3 weeks. No preservatives means shorter shelf life than commercial sauce. Stir before each use as natural separation may occur.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.42
Savings45%
Higher upfront cost due to buying organic ingredients in bulk, but significant per-serving savings long-term. Quality is dramatically higher with no corn syrup, artificial additives, or preservatives.