Stubb's BBQ sauce is already seed oil free, but contains conventional sugar, corn starch, and natural flavors. This organic version eliminates processed sugars and artificial thickeners while maintaining the same tangy-sweet profile with clean ingredients.
Based on: LEGENDARY BAR-B-Q SAUCE
· Makes approximately 30 servings (32 oz jar)
· Serving: 1 serving (33g / 2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial LEGENDARY BAR-B-Q SAUCE from STUBB'S 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 LEGENDARY BAR-B-Q SAUCE may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic tomato paste
340g (12 oz can) · Muir Glen Organic Tomato Paste
Primary base providing umami depth and thick consistency
Filtered water
480ml (2 cups) · Filtered tap water
Dilutes tomato paste to proper sauce consistency
Organic apple cider vinegar
120ml (1/2 cup) · Bragg Organic Apple Cider Vinegar
Provides tangy acidity and acts as natural preservative
Organic coconut sugar
90g (1/2 cup) · Nutiva Organic Coconut Sugar
Primary sweetener that caramelizes for complex flavor
Natural thickener that creates proper sauce consistency
Organic onion powder
3g (1.5 teaspoons) · Simply Organic Onion Powder
Adds savory depth without texture pieces
Organic garlic powder
2g (1 teaspoon) · Simply Organic Garlic Powder
Provides aromatic pungency and umami boost
Instructions
Step 1. In a medium heavy-bottomed saucepan, whisk together 340g tomato paste with 480ml filtered water until completely smooth - no lumps should remain. This creates your tomato puree base that matches the commercial product's consistency.
Step 2. Add 120ml apple cider vinegar, 90g coconut sugar, and 80ml blackstrap molasses to the tomato mixture. Whisk vigorously for 2-3 minutes until sugars begin to dissolve. The mixture will look dark and glossy.
Step 3. In a small bowl, combine all dry spices: 8g salt, 4g smoked paprika, 2g black pepper, 3g chili powder, 3g onion powder, and 2g garlic powder. Whisk together to eliminate any clumps, then add to the sauce mixture.
Step 4. Place saucepan over medium-low heat and bring to a gentle simmer, stirring constantly. Once simmering, reduce heat to low and cook for 15-20 minutes, stirring every 3-4 minutes to prevent sticking. The sauce should reduce by about 1/4 and coat the back of a spoon.
Step 5. Create a slurry by whisking 12g tapioca starch with 3 tablespoons cold water until completely smooth. Remove sauce from heat and slowly whisk in the slurry. Return to low heat for 3-5 minutes, stirring constantly, until the sauce thickens to ketchup-like consistency.
Step 6. Remove from heat and let cool for 10 minutes, then taste and adjust: add more vinegar for tang, coconut sugar for sweetness, or salt for balance. The flavor will deepen as it cools completely.
Step 7. Transfer to sterilized glass jars while still warm. Use 2 tablespoons (33g) per serving - the same as the original product. Refrigerate for at least 2 hours before first use to allow flavors to meld.
Storage
Store in refrigerator for up to 6 months in sealed glass jars. No preservatives means shorter shelf life than commercial version. Shake before use as natural separation may occur.
Cost Comparison
Cost per serving (homemade)$0.23
Cost per serving (store-bought)$0.12
Savings-92%
Initial cost is higher due to organic premium and bulk ingredient purchases. After 3-4 batches, cost per serving drops to $0.08 as you use existing spice inventory, making it 33% cheaper than store-bought with vastly superior ingredients.