Mom’s Famous Barbeque Sauce
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By request from the Traditional Foods on a Budget Facebook page, here is my barbeque sauce recipe.
This is my traditional food’s version of my Mom’s barbeque sauce, made from scratch instead of using bottled ketchup. The pickle juice is the secret ingredient. This recipe has been passed down since my grandmother worked for a well-known barbeque chain where I grew up, helping to make the sauce before her shift as a waitress began.
This makes a big batch, but you can double or triple it easily, only limited by the size of your biggest pot. Freeze the rest in portions appropriate to your family size or can it according to standard pressure-canning instructions.
Hands-on: 15 minutes
Hands-off: 30 minutes
12 ounces tomato paste
2½ cups water or chicken stock
Scant ½ cup rapadura (or use stevia or a combination)
1/3 cup Worcestershire sauce
3 Tbs melted coconut oil
3 Tbs dill pickle juice
3 Tbs prepared mustard
2 Tbs lemon juice
1 bay leaf
1½ Tbs onion powder
1 Tbs garlic powder
1 Tbs salt
2 tsp blackstrap molasses
¼ tsp celery seeds
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp dry mustard
¼ tsp kelp granules or kelp with cayenne, optional
dash pepper
1/3 cup apple cider vinegar, divided
In a stock pot, combine all of the ingredients except the apple cider vinegar. Add half of the vinegar and stir thoroughly. Bring to a boil, reduce heat to a simmer and cook until thickened. Remove bay leaf. Adjust the sweetness to your family’s liking and add more apple cider vinegar until it’s the right acidity for you. Cool and refrigerate or freeze.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
Is it only pressure can-able? Have you tested the acidity of this? I’d rather can than freeze. Thanks!
I have not tested the acidity. I wouldn’t water bath can it because chicken stock requires pressure canning. When deciding how to can a recipe, you always look to the ingredient with the most risk and the ingredient that requires the longest canning time.
This is seriously the best BBQ sauce I’ve ever tasted! Way better than store-bought.
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This looks awesome! We aren’t big BBQ sauce users, but now I’m thinking maybe we should be
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