FRASER ELISABETH TAN, PHD

Sugar-Free BBQ Sauce

This sugar-free BBQ sauce recipe comes to us courtesy of Da Boyz! Use it to make Instant Pot Shredded BBQ Chicken. Tweak to make this your own!

VEG* EF DF

Ingredients

  • 15 oz canned tomato sauce
  • 2.5 oz Worcestershire sauce
  • 2 oz apple cider vinegar
  • 0.5 oz hickory liquid smoke
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 2 packets Splenda, or 4 tsp cup-for-cup Splenda, or 4 tsp sugar

Directions

On the stovetop:

  1. Combine all ingredients in a medium to large pot and stir well to combine and dissolve all the spices.
  2. Place the pot over medium heat and bring to a boil. Partially cover and let boil for roughly 1-1.5 hours, stirring every 20-30 minutes. (It will splatter.)
  3. Cool and portion, then freeze in 1 cup increments.

In the Instant Pot:

  1. Combine all ingredients in the Instant Pot insert.
  2. Place the insert in the Instant Pot, cover, leave the valve open, and sauté on high to boil for the max amount of time, 30 minutes. Remove the cover and stir. Replace the cover and repeat two more times, for a total of 90 minutes of boil time. (The insert can handle up to 12 cups max.)

Notes

  • 1 packet of Splenda sweetens the same as 2 tsp sugar, but that doesn’t mean they are the same volume. Splenda Granulated Sugar Replacement can be substituted cup-for-cup for sugar, but it is less dense than the Splenda that comes in packets.
  • The original calls for 1 tsp garlic powder and 1 tsp garlic salt. Garlic salt is about 3 parts salt to 1 part garlic powder by volume, so I converted the garlic salt to 1/2 tsp salt. Adjust to your taste!
  • This scales up easily - we make a 16X batch and cook it down in three Instant Pot loads.
  • Use it in Instant Pot Shredded BBQ Chicken.