My dear friend Zanna amazed us at our recent camping adventure when she made pork ribs with this BBQ sauce she developed just days before our trip. If any of you have read about the autoimmune paleo dietary guidelines then you know that nightshades are out (includes tomatoes, sweet and hot peppers, paprika and cayenne) and seeds (includes seed-based spices like mustard seed) making BBQ sauce particularly challenging…but she did it with the help of The Autoimmune Paleo Cookbook by Mickey Trescott, NTP. Whether you try this recipe for dining at home or to bring along camping, this sauce is a winner.
- 2 Tb solid cooking fat (I used coconut oil)
- 1 small yellow onion
- 6 cloves garlic, minced
- 3 cups pitted cherries, fresh or frozen, halved
- 1/4 cup maple syrup
- 3 Tb apple cider vinegar
- 1 teaspoon smoked sea salt (I didn’t have smoked sea salt, so I just use sea salt)
1. Heat the solid cooking fat in a saucepan on medium heat. When the oil has melted and the pan is hot, add the onion and cook for 5 minutes. Add the garlic and cook for another couple minutes, stirring until fragrant. Add the cherries, maple syrup, cider vinegar and smoked sea salt.
2. Cook uncovered over low heat for about 30 minutes, or until the mixture thickens considerably. Transfer to a blender and blend on high until smooth.
Storage: keeps in the refrigerator for a week. Also freezes well.
Amazing. Hope you enjoy it as much as our group of campers did. 🙂