Sugar-Free BBQ Sauce That Rivals the Real Thing
Here's a fact that shocks people: most commercial BBQ sauces contain more sugar per serving than chocolate syrup. A typical 2-tablespoon serving of BBQ sauce has 12–16 grams of sugar — that's 3–4 teaspoons of pure sugar per tiny serving. On a rack of ribs, you might use a quarter cup of sauce, hitting 30+ grams of sugar from the sauce alone.
This recipe changes everything. It has the smoky, tangy, sweet complexity of great BBQ sauce with zero added sugar.
The Recipe
Ingredients
- 1 can (15 oz) tomato sauce (no sugar added — check the label)
- 3 tablespoons tomato paste
- 1/3 cup apple cider vinegar
- 1/3 cup allulose (granulated)
- 2 tablespoons allulose syrup (or use more granulated and add 1 tbsp water)
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon liquid smoke (optional but recommended)
- 1/2 teaspoon salt
Instructions
- Combine all ingredients in a medium saucepan
- Whisk until smooth
- Bring to a simmer over medium heat
- Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until thickened to your preferred consistency
- Taste and adjust — more allulose for sweeter, more vinegar for tangier, more cayenne for spicier
- Let cool. The sauce will thicken further as it cools.
Yield
About 2 cups (32 tablespoons)
Nutrition (per 2 tablespoon serving)
- Calories: 12
- Sugar: 0g
- Net carbs: 2g (from the tomatoes)
- Fat: 0g
Compare to leading commercial BBQ sauce: 60 calories, 13g sugar, 15g carbs per serving.
The Flavor Breakdown
Great BBQ sauce balances five elements:
1. Sweet
Allulose provides the sweetness that makes BBQ sauce addictive. It caramelizes on the grill just like sugar-based sauce, creating that sticky, lacquered glaze.
2. Tangy
Apple cider vinegar provides acidity that brightens the sauce and balances the sweetness. The mustard adds tangy sharpness.
3. Smoky
Smoked paprika is the backbone. Liquid smoke adds another dimension. Together, they create the deep, campfire-like character of great BBQ sauce.
4. Savory (Umami)
Worcestershire sauce, tomato paste, and garlic/onion provide the savory depth that makes you want to eat more.
5. Heat
Cayenne adds a gentle warmth. Adjust to your preference — some like it mild, some want it fiery.
Variations
Kansas City Style (Sweet and Thick)
Add 2 more tablespoons of allulose and 2 more tablespoons of tomato paste. Simmer longer for a thicker consistency. This is the classic American BBQ sauce style.
Carolina Vinegar Style
Double the vinegar, halve the tomato sauce, and add 1 tablespoon of red pepper flakes. The result is thinner and tangier — perfect for pulled pork.
Texas Style
Add 2 tablespoons of chili powder, reduce the allulose by half, and add 1 tablespoon of strong brewed coffee. Texas BBQ sauce is less sweet and more aggressive.
Memphis Style
Add 1 extra tablespoon of mustard and 1 tablespoon of celery salt. Memphis loves mustard in their BBQ.
Asian-Inspired
Add 2 tablespoons of coconut aminos (or soy sauce), 1 teaspoon of grated ginger, and 1 teaspoon of sesame oil. Skip the liquid smoke. This creates an incredible glaze for chicken or salmon.
How to Use This Sauce
On the Grill
Apply BBQ sauce during the last 5–10 minutes of grilling. Allulose caramelizes faster than sugar, so watch carefully. The result is a beautifully sticky, charred glaze.
As a Marinade
Thin the sauce with a bit of apple cider vinegar and use as a marinade for chicken, pork, or beef. Marinate for 2–4 hours (or overnight for deeper flavor).
As a Dipping Sauce
Serve straight from the jar with chicken tenders, fries, or vegetable sticks.
In the Slow Cooker
Pour over pork shoulder or chicken thighs and cook on low for 8 hours. The sauce reduces and intensifies as it cooks. Perfect for pulled pork.
As a Pizza Sauce
Use instead of tomato sauce on a BBQ chicken pizza. Add grilled chicken, red onion, cilantro, and cheese for a fantastic sugar-free BBQ pizza.
Grilling Tips With Allulose-Based Sauce
Because allulose browns at a lower temperature than sugar:
- Apply later: Wait until the last 5 minutes of cooking
- Use indirect heat: Move meat to the cooler side of the grill before saucing
- Layer it: Apply a thin coat, let it set for 2 minutes, then apply another. Multiple thin layers create better texture than one thick coat.
- Don't walk away: Allulose goes from caramelized to burnt quickly on a hot grill. Stay attentive.
Storage
- Refrigerator: 3–4 weeks in an airtight jar or bottle
- Freezer: 6 months. Thaw overnight in the fridge.
- Canning: Can be processed in a water bath canner following standard low-pH sauce procedures. The vinegar provides adequate acidity for safe canning.
Making It a Gift
This sauce makes an incredible gift. Pour into a mason jar, add a ribbon and a custom label, and you have a thoughtful, homemade present that people actually use. Include the recipe card so they can make more when they inevitably run out.
We've had more people request this recipe than any other on our site. Once you taste real BBQ sauce without the sugar overload, you'll never go back to the store-bought stuff.