Copycat Sweet Baby Rays BBQ Sauce

This recipe fits into the Autoimmune Paleo (AIP) Protocol under reintroduction stage 1

I do give an optional step if you want to make this a fermented barbecue sauce which will greatly increase the shelf life

Equipment:

• Mixing bowl

• Measuring cups & spoons

• Pot

• Whisk

• Hotplate or stove

• Mason jar or another glass storage container, see notes

Ingredients:

¾ cup Nomato ketchup or regular Ketchup if not on AIP

½ cup Coconut Sugar OR Brown Sugar if not on AIP

2 TBSP Molasses

2 TBSP Apple Cider Vinegar

2 TBSP Water, see notes

½ TBSP Worcestershire Sauce

1 ½ tsp Ground Mustard

1 tsp Faux Paprika OR regular paprika if not on AIP

½ tsp Garlic Powder

½ tsp Salt + ¼ tsp Smoked Salt OR ¾ tsp Salt

2 TBSP Starter Culture, optional see notes

Instructions:

1. Place your ketchup, sugar, molasses, ACV, W sauce & seasoning in a pot & mix well to combine. Add the water if you are not planning on fermenting this

2. Heat your pot on the stove & allow the mixture to simmer

3. Allow the mixture to reduce to your desired consistency

4. Remove from heat & allow to cool completely. You can always place the sauce in the fridge to cool it down quicker if needed

5. If you are fermenting this sauce add your starter culture & allow the sauce to sit on the counter covered for a few hours before placing it in the refrigerator

   If you are not fermenting this sauce pour the sauce into a storage container & place in the refrigerator

Shelf life:

• up to 2 weeks in the refrigerator if you are not fermenting it

• up to a few months in the refrigerator if you are fermenting in

Notes:

• If you are fermenting this sauce you must store it in glass containers. Fermented foods CAN NOT be stored in plastic

• If you are not fermenting this recipe add the 2 TBSP of water

• For your starter cultrure you can use brine from a previous ferment, plain unflavored kombucha or whey dripped from yogurt or milk kefir

Image of a mason jar of BBQ sauce in front of the ingredients used