This Paleo barbecue sauce will knock your socks off! Sweet, savory, spicy and loaded with real food flavor, it enhances anything you put it on. Commercial barbecue sauce is loaded with sugar and stabilizers. Instead, this recipe suggests zero glycemic sweeteners, to give your blood sugar a break. The sauce is also nightshade-free, with no tomatoes or peppers, for those of you that are allergic. Instead of tomatoes and peppers, it uses a surprising combination of blended apple, carrots, beets and lemon. Oven baking is quick and delicious, plus it eliminates the carcinogens in charcoal grilled meats. Serves 8-10 people.
- 1 cup filtered water
- Sweeten to taste with about 1/2 cup Just Like Sugar Brown natural chicory root sweetener, or 4 teaspoons PureLo Lo Han Sweetener by Swanson, or 1/3 cup raw honey, or your favorite sweetener.
- 3 tablespoons raw, unfiltered apple cider vinegar
- 1 low-carb apple, such as Granny Smith, Fuji or Pink Lady
- 2 carrots in chunks
- 1 beet in chunks
- 1 lemon, peeled, sliced and seeded
- 4 – 6 cloves fresh garlic
- 1 1/2 inches fresh ginger root
- 1/2 teaspoon maple extract (optional)
- 1 teaspoon unprocessed salt
- 1 teaspoon ground black pepper
- 1/2 tablespoon ground mustard
- 12 – 20 pieces organic pasture-raised chicken
- Combine all barbecue sauce ingredients in blender. Pour into a saucepan and bring to a boil. Cover and simmer until soft 30 minutes. If necessary, use an immersion blender to liquefy it completely.
- Preheat oven to 350 degrees.
- Rub sauce on the chicken pieces and place them in a large baking pan. Bake 30 minutes.
- Remove the pan from the oven, turn the pieces over and pour more sauce over each piece. Bake another 15 minutes. Repeat the process once more: remove the pan from the oven, turn the pieces over and spoon more barbecue sauce on top. Bake for another 15 minutes, or you may broil on high for the final 15 minutes to sear the chicken slightly. Total baking time is about 1 hour. Remove from the oven, put on a serving plate.