You can never have too many BBQ sauces under your belt. Or in your recipe file. Or in your fridge in jars that you forget to label so you forget what they are... perhaps maybe that last one is just me. I always forget that I keep masking tape and a Sharpie in my drawer just so I can label jars. I am constantly sniffing to see what all these sauces are before I use them.
Anyone doing an AIP (autoimmune plan) can use this but it also fits into all phases of Haylie Pomroy's FMD.
This sauce is tangy and sharp with flavor. It is vinegar based, not a typical thick and tomatoey sauce.
Easy to whip up- this will last for a couple weeks in the fridge.
AIP Carolina BBQ Sauce
Autoimmune Plan
All phases of FMD
1/2 cup prepared yellow mustard (make sure it is compliant)
1/4 cup balsamic vinegar
1/3 cup apple cider vinegar
1 tsp smoked salt or sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup xylitol
1T liquid smoke
1/4 tsp ground ginger
1/8 tsp ground cloves
Whisk all ingredients together in a sauce pan over medium heat. Bring to boil, reduce to simmer while whisking and cook for about 5 minutes. Let cool and pour into a jar with a lid.
Use this on pulled pork or grilled chicken, or turkey burgers. Or salad or whatever you like.
My close friend is doing the autoimmune plan from Haylie Pomroy's Food Rx book and I am trying to make as many totally yummy, crave worthy recipe as I can for her. Since she cannot eat tomatoes and peppers, I wanted a BBQ sauce that is compliant and tastes good on her pork loin or grilled chicken, or really anything.
This one is so good, I will be putting in my rotation.
This is not a spicy sauce but has BIG flavor!!
If you are not doing the autoimmune plan and you want a bit of spice, add some chili powder to this.
Rhubarb BBQ Sauce
Phases 2 and 3 or Autoimmune Plan
1 cup rhubarb- fresh or frozen, cut into chunks
2 cloves garlic, peeled
1/2 small onion, peeled
2 tsp olive oil (phase 3 and autoimmune plan only)
2T prepared yellow mustard (make sure this is compliant)
1/2 tsp each salt and black pepper
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 cup apple cider vinegar
1T tamari
2 tsp liquid smoke
1T balsamic vinegar
1/2 cup xylitol or stevia equivalent
Heat the oil in a sauce pan over medium heat. Add garlic, onion and cook for a couple minutes, stirring. For phase 2, use a little stock or water to cook the veggies. Add the rhubarb, salt, sweetener and vinegar. Bring to a boil, then reduce to simmer and cook until onion and rhubarb are soft. Put this mixture into a blender and blend on low, then increase to high- be careful not to burn yourself or let is splash. Blend until super smooth. Return to sauce pan and add other ingredients. Whisk the spices in and simmer for 10 minutes, stirring frequently. Taste and adjust the spices as you want.
Keep in fridge for up to 3 weeks.
