Admittedly, barbecue sauce is a very personal thing. I tried many praised recipes before I managed to put this one together. I’m quite picky, you see. My favorite BBQ sauce is Stubbs Hickory Bourbon, which I can’t find locally for some reason. Never mind that, there’s straight up sugar in Stubbs’ ingredients, and I cannot determine how much. Yes, there is coconut sugar in my recipe here, but at least I know the percentage of sugar to other ingredients. My secret ingredient here (at least, it was secret until this posting…) is the apple butter. Good stuff, I tell ya. Anyhoo, this seemed to fit my palate quite nicely. Hope you like it too.
7-oz jar tomato paste
1 T bacon grease
¼ c. pear white wine vinegar
¼ c. honey
2 T prepared mustard
2 T paleo apple butter
2 T coconut sugar
1 t onion powder
1 t garlic powder
1 t chili powder
½ t cumin
½ t pink Himalayan salt
Melt bacon grease into the tomato paste. Add the remaining ingredients and bring to a boil. Simmer five minutes. Store in airtight jar in fridge.
I found this recipe on one of Martha Stewart’s sites a couple of years ago. I can’t recall exactly where it came from, and I thank my lucky stars that I had the foresight to paste the recipe into a document on my computer. I was later able to tweak it a bit for a paleo version.
You should probably know that I am technically “paleo plus dairy.” Not having any ill effects from the consumption of dairy, I still use it in my recipes. Whipping cream from grass-fed cows is the best. Organic Valley has some good options, too, though I’m not entirely convinced that their cows are not grain-fed, even though the feed would be organic and without GMOs. Organic Valley can be found in most stores’ organic dairy sections.
When I was little it was very hard for me to wrap my head and my tongue around the word “Worcestershire.” Admittedly, sometimes it still is. So I shortened the word to “Woo” and my parents followed suit. To this day, my parents and I still call it “woo-sauce” while everyone else pronounces “Worcestershire” flawlessly. Show-offs.
My original search for paleo woo-sauce recipes yielded few happy results. I must confess here that I detest apple cider vinegar (ACV). I tried, peeps, I tried! I have cooked with it, conditioned my hair with it, applied it to bug bites, and I even tossed it down my own throat. Egad!! Yes, yes, I know that it is super-healthy and great for absolutely everything. It’s a staple in most paleo households. I get it. But, so is kale, and I’m allergic to that, so I reserve the right to be persnickety. Every time I cook with ACV, my entire household complains of the smell. ACV grosses me out, and I have yet to be pleased with any recipe that called for it. I have rescued many of my homemade sauce recipes by switching to a myriad of other vinegars for results more pleasing to me and my family. So there.
That being said, I have adapted this recipe from Paleo Table. I tweaked it until I was satisfied with the smoky aroma and flavor, and then I bumped up the quantities so I could make more at a time. If you happen to have a large empty commercial-woo bottle, this recipe will fill it to the brim. I use this sauce along with my homemade steak sauce in grilled hamburger patties. Yum!
I cannot believe my luck! This is one recipe I did not have to tweak!! It’s a spot-on duplicate of A-1 that I found on Everyday Maven’s site. You can even compare the ingredients to the list on A-1. It’s got all of the good stuff and none of the junk! Seriously, even my mother-in-law liked it!
Everyday Maven has photos of the process, and since her recipe is perfect as-is, I won’t list it all out here unless I ever feel the need to tweak it. Please visit her site and show her some appreciation for the paleo version of everyone’s favorite steak sauce.
I had saved an empty medium-sized bottle of A-1, and the quantity in this recipe fills it nicely. I primarily use this sauce to marinate steaks and season hamburger patties.