This Low FODMAP Hot and Tangy BBQ Sauce is definitely tangy, with a vinegary bite, and the heat level can be adjusted to your liking. It is modeled after the “basic barbecue sauce” from Steven Raichlen’s The Barbecue Bible and is based on ketchup, canned tomato sauce, green bell pepper, brown sugar, two kinds of mustard, cider vinegar, scallion greens, a touch of molasses and liquid smoke flavoring. I have also included both FreeFod Onion Replacer and Garlic Replacer. Raichlen’s intent was a sauce that is not too sweet but that balances sour, spicy and smoky. (If you like sweet BBQ sauce check out our Sweet and Sticky BBQ Sauce). This sauce can be left chunky or puréed. The images are of it puréed.
Low FODMAP Serving Size Info: Makes about 2 cups (480 ml); serving size 2 tablespoons; approximately 16 servings
Our recipes are based on Monash University and FODMAP Friendly science.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.