Clean Organic Sugar-Free BBQ Sauce

Name: Clean Organic Sugar-Free BBQ Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes approximately 40 servings
Cuisine: American
Ingredients: 340g (1.25 cups) Organic crushed tomatoes; 120ml (0.5 cups) Organic apple cider vinegar; 60ml (0.25 cups) Organic white vinegar; 15g (2 tablespoons) Organic tapioca starch; 6g (1 teaspoon) Unrefined sea salt; 15ml (1 tablespoon) Fresh lemon juice; 2g (1/2 teaspoon) Organic stevia extract; 3g (1 teaspoon) Organic smoked paprika; 2g (1/2 teaspoon) Organic onion powder; 1g (1/4 teaspoon) Organic hickory smoke powder; 1g (1/4 teaspoon) Organic garlic powder; 0.5g (1/8 teaspoon) Organic xanthan gum; 5ml (1 teaspoon) Blackstrap molasses

G Hughes Sugar Free BBQ Sauce uses artificial sucralose and modified cornstarch along with caramel color. This clean DIY version eliminates artificial sweeteners in favor of organic stevia, replaces modified cornstarch with organic tapioca starch, and omits caramel color entirely while maintaining the same tangy, smoky BBQ flavor profile.

Based on: SUGAR FREE BBQ SAUCE ORIGINAL · Makes approximately 40 servings · Serving: 2 tablespoons (30g)

Why This Recipe is Seed Oil Free

Commercial SUGAR FREE BBQ SAUCE ORIGINAL from G Hughes 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 SUGAR FREE BBQ SAUCE ORIGINAL may also contain artificial dyes. Check it on DyeFreeCheck to find out.

Ingredients

Organic crushed tomatoes

340g (1.25 cups) · Muir Glen Organic Crushed Tomatoes

Provides the rich tomato base and natural umami flavor that forms the foundation of BBQ sauce

Organic apple cider vinegar

120ml (0.5 cups) · Bragg Organic Apple Cider Vinegar

Delivers the characteristic tangy acidity that balances sweetness and enhances flavor penetration

Organic white vinegar

60ml (0.25 cups) · Spectrum Organic White Vinegar

Adds sharp acidic bite without apple flavor, creating the complex vinegar profile of traditional BBQ sauce

Organic tapioca starch

15g (2 tablespoons) · Anthony's Organic Tapioca Starch

Acts as a clean thickening agent to achieve proper sauce consistency without corn derivatives

Unrefined sea salt

6g (1 teaspoon) · Redmond Real Salt

Enhances all flavors and provides essential sodium for taste balance and preservation

Fresh lemon juice

15ml (1 tablespoon) · Organic lemons from local market

Adds bright citrus acidity and natural vitamin C without artificial concentrates

Organic stevia extract

2g (1/2 teaspoon) · SweetLeaf Organic Stevia Extract

Provides clean sweetness without calories or blood sugar impact, replacing artificial sucralose

Organic smoked paprika

3g (1 teaspoon) · Simply Organic Smoked Paprika

Delivers smoky depth and mild heat that defines BBQ flavor character

Organic onion powder

2g (1/2 teaspoon) · Frontier Co-op Organic Onion Powder

Adds savory allium depth and complexity without fresh onion texture

Organic hickory smoke powder

1g (1/4 teaspoon) · The Spice Hunter Hickory Smoke Powder

Provides authentic wood-fired barbecue smokiness that defines regional BBQ sauce character

Organic garlic powder

1g (1/4 teaspoon) · Simply Organic Garlic Powder

Contributes pungent savory notes that complement the onion and round out the flavor base

Organic xanthan gum

0.5g (1/8 teaspoon) · Bob's Red Mill Organic Xanthan Gum

Prevents separation and creates smooth, clingy texture that adheres well to grilled foods

Blackstrap molasses

5ml (1 teaspoon) · Wholesome Organic Blackstrap Molasses

Provides natural dark color and subtle mineral complexity while avoiding artificial caramel color

Instructions

Step 1. Prepare your workspace by measuring all dry ingredients into separate small bowls: 15g (2 tablespoons) tapioca starch, 6g (1 teaspoon) sea salt, 3g (1 teaspoon) smoked paprika, 2g (1/2 teaspoon) onion powder, 1g (1/4 teaspoon) hickory smoke powder, 1g (1/4 teaspoon) garlic powder, and 0.5g (1/8 teaspoon) xanthan gum. This mise en place approach prevents lumps and ensures even distribution throughout the sauce.

Step 2. In a medium saucepan, combine 340g (1.25 cups) crushed tomatoes, 120ml (0.5 cups) apple cider vinegar, 60ml (0.25 cups) white vinegar, and 5ml (1 teaspoon) blackstrap molasses. Whisk thoroughly to break up any tomato chunks and create a uniform base. The molasses will darken the mixture and add mineral complexity that replaces artificial caramel color.

Step 3. Create a slurry by whisking the tapioca starch with 30ml (2 tablespoons) of the tomato mixture in a small bowl until completely smooth with no lumps. This prevents the starch from clumping when added to the hot sauce. Tapioca starch thickens more effectively than cornstarch and remains stable at various temperatures without breaking down.

Step 4. Bring the tomato-vinegar mixture to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Once simmering (small bubbles around the edges), slowly pour in the tapioca slurry while whisking constantly. Continue cooking for 3-4 minutes until the sauce noticeably thickens and coats the back of a spoon.

Step 5. Remove from heat and immediately whisk in all the dry spice blend: salt, paprika, onion powder, hickory smoke powder, garlic powder, and xanthan gum. Whisk vigorously for 2-3 minutes to ensure complete dissolution and prevent any grittiness. The xanthan gum will continue to thicken the sauce as it cools.

Step 6. Add 15ml (1 tablespoon) fresh lemon juice and 2g (1/2 teaspoon) stevia extract, whisking to combine completely. Taste and adjust: add more stevia for sweetness, lemon juice for brightness, or salt for depth. Remember that flavors will develop and concentrate as the sauce cools, so don't over-season initially.

Step 7. Allow the sauce to cool to room temperature, stirring occasionally to prevent a skin from forming. The sauce will continue to thicken as it cools due to the tapioca starch and xanthan gum. If too thick, thin with small amounts of water; if too thin, simmer briefly to reduce. Pour into clean glass jars or bottles and refrigerate immediately.

Step 8. Store in the refrigerator for up to 3 weeks due to the absence of artificial preservatives. For longer storage, freeze in ice cube trays for portion control, then transfer frozen cubes to freezer bags for up to 6 months. To use, thaw overnight in refrigerator or microwave individual portions. Always use clean utensils when serving to prevent contamination.

Storage

Store in airtight glass containers in refrigerator for up to 3 weeks. Without artificial preservatives, shelf life is shorter than commercial versions but flavor is fresher. Can be frozen in portions for up to 6 months.

Cost Comparison

Cost per serving (homemade)$0.094

Cost per serving (store-bought)$0.25

Savings62%

Higher upfront investment in organic spices and specialty ingredients pays off with 20+ batches from initial purchases. Cost per serving drops significantly with bulk buying of staples.