This 10-minute sugar free BBQ sauce requires no cooking and contains just a few ingredients and no added sugar. Simply drop the ingredients into a bowl, whisk them for two minutes, and your delicious sauce is ready!
Store-bought BBQ sauce often contains large amounts of sugar. This homemade version is just as good, and it's sugar-free. It's also incredibly easy to make - it requires no cooking and is ready in minutes. You can keep the leftovers in the fridge for up to a week or freeze them for several months.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Tomato paste: I use tomato paste in a 7-ounce glass jar. After I empty out the tomato paste, I use it to measure the vinegar. It's fine to use a 6-ounce can of tomato paste if that's all you can find.
- Balsamic vinegar: You definitely want to use balsamic vinegar in this recipe. Other types of vinegar will be too harsh and acidic, especially distilled white vinegar.
- To season: Kosher salt, black pepper, garlic powder, and smoked paprika.
- Sweetener: You can use any sugar-free liquid sweetener or the equivalent in stevia. Please don't skip the sweetener. It balances out the acidity of the vinegar.
Variations
- Sometimes, I use smoked salt instead of regular salt. It adds a lovely smoky flavor to the sauce.
- You can add 1-2 tablespoons of melted butter for a richer sauce.
- If you don't mind the carbs, use real maple syrup or honey instead of a sugar-free sweetener.
- To make it spicy, add a generous pinch of cayenne pepper.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this sauce.
Place the tomato paste, balsamic vinegar, salt, pepper, garlic powder, smoked paprika, and sweetener in a medium bowl or jar.
Use a hand whisk to whisk the ingredients until well-blended.
Use immediately in your favorite recipe, or refrigerate for up to a week.
Recipe Tip
It's fine to use this sauce immediately after you mix it, but it's even better to make it an hour or so ahead and let it rest at room temperature. This allows the flavors to meld and makes for a more flavorful sauce. Give it another stir before using it.
Recipe FAQs
Yes. You can use two teaspoons of fresh minced garlic.
No. Balsamic vinegar is syrupy and almost sweet, while white vinegar is acidic and harsh. I hardly ever use white vinegar for cooking. It's much better as a cleaning agent!
It's very similar, but it's not as sweet, and it's a bit more acidic. It's best used as a cooking sauce, not a dipping sauce.
Serving Suggestions
This sauce is excellent for brushing on meats and then slow cooking or grilling them. Cooking caramelizes the natural sugars in the sauce and brings out its sweetness.
Without cooking, this sauce is a bit acidic. So, I don't use it as a dipping sauce. I typically use it when making oven-baked ribs, pulled pork, BBQ beef, or pulled chicken.
Storing Leftovers
You can store this sauce in a sealed jar in the fridge for up to a week. Remember to stir it again before using it. You can also freeze it in a freezer-safe container for up to three months and thaw it overnight in the fridge. If you'd like to freeze small quantities, use an ice cube tray. Once the cubes are frozen, transfer them to a freezer bag.
Recipe Card
10-Minute No-Cook Sugar Free BBQ Sauce
Video
Ingredients
- ¾ cup tomato paste - a 7-ounce jar
- ¾ cup balsamic vinegar
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons liquid sugar-free sweetener - or the equivalent in stevia
Instructions
- Place the tomato paste, balsamic vinegar, salt, pepper, garlic powder, smoked paprika, and sweetener in a medium bowl or jar.
- Use a hand whisk to whisk everything together until well-blended.
- Use immediately in your favorite recipe, or cover and refrigerate for up to a week.
Notes
- This recipe makes about 1.5 cups of sauce.
- While it's OK to use this sauce immediately after you mix it, it's even better to make it an hour or so ahead of time and let it rest at room temperature, allowing the flavors to meld. Just make sure to give it another stir before using it.
- You can store this sauce in a sealed jar in the fridge for up to a week. Remember to stir it again before using it.
- You can also freeze it in a freezer-safe container for up to three months and thaw it overnight in the fridge. If you'd like to freeze small quantities, use an ice cube tray. Once the cubes are frozen, transfer them to a freezer bag.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Vicky says
What would be a good substitute for salt? My husband has a sodium free diet. Thanks.
Vered DeLeeuw says
Hi Vicky,
I'm honestly not sure. You can try using a salt substitute, but I only tested this recipe with real salt.
Av_Va says
This sauce brings 2 things to mind when I taste it: BBQ sauce and balsamic vinegar. The balsamic vinegar is strong, & my husband hates vinegar, so I doubled the recipe minus the extra vinegar. I think the flavors are almost what I'm looking for. Next time I'll probably use 1/4 of the vinegar & add some Worcestershire. The vinegar gives it the tang BBQ sauce needs, I just need it to be less overwhelming. I used several squirts of Pyure to sweeten it. Great recipe!
Noreen says
This was good! I needed a bbq sauce in a hurry, and this was truly fast and easy. I used 1/2 tsp. liquid stevia for the sweetener. Nice, all round bbq sauce:)
Vered DeLeeuw says
Yay! Glad you liked it, Noreen. Thanks for taking the time to write a comment.
Brian Roblee says
Have you ever tried making it with sugar free brown sugar? It's all I have. Thanks for your help, the recipe sounds awesome
Vered DeLeeuw says
Hi Brian,
Great question. I haven't tried it, but I think it will work if you use the sauce in a recipe where it gets heated (like these ribs), as this will melt the sugar granules. Otherwise, since the sauce itself is uncooked, the sugar could give it a grainy mouthfeel.
Jackie Cromer says
I’m planning on making a simple syrup with sugar free brown sugar for the sweetener so it’s not grainy.
Vered DeLeeuw says
Sounds like a great idea, Jackie!
E Short says
I didn't have Balsamic Vinegar so I substituted Apple Cider Vinegar and some Coco aminos. Plus I added some liquid smoke, hickory. This is the best BBQ sauce I've ever tasted, Thank you for this recipe.
Vered DeLeeuw says
Yay! I'm so glad this was a success. Thanks for sharing your tweaks - how interesting!
E Short says
I also used Grade A maple syrup for the sweetener. I find that works well in most recipes that call for sugar, especially sauces.
Vered DeLeeuw says
Thanks for the tip!
Susie says
We used sugar rather than sweetener and it was delicious and so easy! Slow cooked with chicken.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Susie! Thank you for taking the time to write a review.
Linda says
What could you use that’s more healthy (whole-food type ingredient) instead of the liquid sweetener?
Vered DeLeeuw says
Hi Linda,
If you don't mind the added carbs, you can use maple syrup.
Faith says
Love how easy this is and it tastes amazing!
Vered DeLeeuw says
I'm so glad you like this BBQ sauce, Faith! Thank you for leaving a comment.