St. Joanie’s Gluten Free BBQ Sauce


  • 1 Tbsp olive or vegetable oil
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 cup tomato puree
  • 1/4 cup balsamic vinegar
  • 1/4 cup cider vinegar
  • 2/3 cup packed brown sugar
  • 1/4 cup tomato paste
  • 3 Tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 Tbsp yellow mustard
  • 1 tsp ground cumin
  • 2 Tbsp honey
  • 2 Tbsp molasses
  • 3/4 cup water
  • 4 Tbsp butter


In a medium saucepan, add all ingredients except butter and mix well.  (I usually thin the tomato paste with the vinegars, so it blends easier.)  Start at medium heat for about 5 minutes, then reduce heat to low until it thickens – about 45 minutes to an hour.  Remove from heat, then stir in butter until it melts and blends in, let the sauce cool.

(Double the recipe to use full cans of the tomato products, but you don’t need to double the water.)

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