Making your own BBQ Sauce is a very easy process, and while I am not a huge consumer of sauces for my food due to ingredients, sugar content, etc., I have created a recipe for a low carb Ginger BBQ Sauce that meets my specific ingredient requirements for when "my bird is singing for sauce!"
I have found now that I have been making this over the years, the next issue is the lack of time to keep my friends, family and desires from eating it faster than it can be made in control. So in an effort to relieve some of the demand on my own stash, I am now going to share this recipe with everyone, so now some of my "kitchen savvy" friends and family can make their own.
1 tbsp. olive oil
1/2 large onion diced (should be approx. 1/2 cup)
1 garlic clove chopped (2 tbsp.)
12 oz. ketchup
3 tsp. red pepper flakes
1 tbsp. fresh grated ginger
1 tbsp. Apple Cider Vinegar
2 tsp. salt
1/2 tsp. ground black pepper
- Place the olive oil, large diced onion and garlic into the a non-stick frying pan, at least 12 inches tall
- Mix all of the other ingredients in a mixing bowl
- Reduce the heat on your stove so that the onions and garlic become semi soft, avoiding them to burn. Stir until desired consistency.
- Once the onions and garlic are semi-soft, stir in the ingredients from the mixing bowl into the frying pan
- Bring the ingredients to a simmer for at least 20 minutes, stirring slowly and not allowing the ingredients to burn to the pan. The consistency of the ingredients will become thicker during this time and the color will turn from a red to a more maroon, darker color.
- Pour sauce into mason jars, I use 12 oz. jars. The sauce will be good for a couple months, please refrigerate.
For this recipe, I am keeping the tomato portion simple with the use of ketchup, and with reading ingredients and trying a few different ones, I use and recommend Annie's Organic Home Grown Ketchup
, which has the lowest sugar content, no high-fructose corn syrup, no additives or preservatives. These simple ingredients pair perfectly with the pure ingredients of our ImmuneSchein Ginger Elixirs.
Smooth vs. Chunky – You can place the sauce into a blender or food processor prior to placing it into a jar to smooth out the consistency. I prefer the chunky version, but both are an option.