This low-sugar, Cherry BBQ Sauce is naturally sweetened with fruit, which makes it an awesome Paleo option! Try it on Ribs or chicken!
I have been playing with making a low sugar BBQ sauce for a while now, and it’s been tough going. Then I saw that Michelle Tam used cherries in a BBQ sauce and I was like, “Awesome idea!” so I stole it.
Cherries have their own natural sugar, but there is only one (optional) tablespoon of maple syrup in this recipe. Booyah!
I’m kind of famous for my BBQ ribs; they are fantastic (if I do say so myself). I should really say that my husband and I are famous for our ribs because he is the one who works the smoker and grill while I trim and rub the meat and make the sauce.
Anyway, I decided to incorporate a lot of the flavors that I have in my BBQ ribs sauce, into this low sugar version. I’m pretty damn psyched about the results.
I used this sauce on some slow cooker ribs and it was a hit! You know people like your food when they keep going up for seconds and thirds 😉 If you want to try it out, follow the instructions for my Slow Cooker Ribs with Bourbon BBQ Sauce, and just sub in Cherry BBQ Sauce for the Bourbon BBQ Sauce.
If you are Whole 30, you can omit the maple syrup and bourbon; it’s still yummy without them (I tasted to check).
Enjoy!
For instructions with step-by-step photos, scroll past the recipe:
- 1 Tbs olive oil
- ½ cup scallions, chopped (about 4 scallions)
- 1 cup chopped onion (about ½ large onion)
- 2 Tbs minced garlic
- 1 16oz bag
frozen , pitted cherries, thawed (about 3 cups) - 1 6 oz can tomato paste
- 2 tsp Dijon mustard
- 2 Tbs cup coconut
aminos - 6 Tbs balsamic vinegar
- ¼ cup apple juice
- ¼ cup water
- 1 Tbs real maple syrup (optional)
- 2 tsp ancho chili powder
- 2 tsp ground cumin
- ½ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp cayenne pepper
- 1 tsp fine grain sea salt
- ½ tsp ground black pepper
- 2 Tbs bourbon (optional)
- Heat oil in a large pot over medium-low heat. Add the chopped onion and sauté for 3-4 minutes. Add green onions, sauté for an additional 3-4 minutes. Add garlic and sauté for 2 more minutes.
- Add the tomato paste, mustard, coconut
aminos , balsamic vinegar, apple juice, water, bourbon, real maple syrup, spices and salt and pepper. Stir to incorporate. - Stir in the frozen cherries, raise heat to medium, and bring the mixture to a boil.
- Turn burner to low and simmer. When cherries are heated through and softened, use a potato masher to break them up.
- Simmer mixture stirring frequently until the cherries are broken down and the sauce has reduced, (about 5 minutes).
- Pour mixture into blender and blend until smooth. Blend less for a chunky sauce and more for a smooth sauce.
- To store in the refrigerator (or freezer) covered, until you are ready to use. The sauce will keep refrigerated for 5 days, and frozen for 3 months.
Instructions for Cherry BBQ Sauce, with step-by-step photos:
Heat oil in a large pot over medium-low heat. Add the chopped onion and sauté for 3-4 minutes. Add green onions, sauté for an additional 3-4 minutes. Add garlic and sauté for 2 more minutes.
Add the tomato paste, mustard, coconut aminos, balsamic vinegar, apple juice, water, bourbon, real maple syrup, spices and salt and pepper. Stir to incorporate.
Stir in the frozen cherries, raise heat to medium, and bring the mixture to a boil.
Turn burner to low and simmer. When cherries are heated through and softened, use a potato masher to break them up.
Simmer mixture stirring frequently until the cherries are broken down and the sauce has reduced, (about 5 minutes).
Pour mixture into blender and blend until smooth. Blend less for a chunky sauce and more for a smooth sauce.
To store in the refrigerator (or freezer) covered, until you are ready to use. This Cherry BBQ Sauce will keep refrigerated for 5 days, and frozen for 3 months.
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