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FODMAP Free Barbeque Sauce

 

2.0 from 1 reviews
Barbeque Sauce
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
 
FODMAP free barbeque is now within your reach. Use this sauce with "pulled" chicken or pork or as a brush on marinade for grilling.
Ingredients
  • 1 cups red wine vinegar
  • ½ cup hot water
  • 3 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne
  • 2 tablespoons cornstarch mixed with ½ cup cold water
Instructions
  1. Mix cornstarch with cold water and set aside.
  2. In heavy sauce pan, combine water and brown sugar and stir until dissolved.
  3. Bring to boil over medium heat and cook for 5 minutes.
  4. Add remaining ingredients and mix well.
  5. Return to a boil, reduce heat and simmer uncovered for 5 minutes.
  6. Remove from heat and allow to cool at room temperature.
Notes
Makes approximately 2 cups. Store any unused sauce in the refrigerator for up to one week in air tight container.

7 comments

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  1. Susan

    I haven’t been able to find a brand of Worcestershire sauce without garlic or onion powder. Recommendations ?

    1. LIVING FODMAP Free

      I can’t remember the brand I used … I think I got it from Trader Joe’s or Whole Foods. You could probably substitute Liquid smoke.

      1. LIVING FODMAP Free

        If you can’t find Worcestershire sauce without garlic … make your own! Here’s a simple recipe!

      2. Jess

        My boyfriend made me a vegan version, subbing 1/2 tsp liquid smoke for the W-sauce, and it’s fantastic! (Definitely don’t try to use the same amount liquid smoke as the W-sauce called for in the recipe, or the sauce will taste like an ashtray.)
        Thanks, Sue!

  2. verra Simon

    I seem to have a problem with anything that has corn in it. Corn starch, corn chips etc. Is there any other way I can make bbq sauce without it.

    1. LIVING FODMAP Free

      You could try coconut flour as a thickening agent.

  3. Myriah

    This sauce was WAAAY too vinegar-y. I had to add like a cup of brown sugar to get rid of the incredibly overpowering tart vinegar taste.

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