Tangy BBQ Sauce

MAKES: 2 cups (480 ml) | PREP TIME: 10 mins | COOK TIME: 40 to 50 mins


½ tablespoon bacon fat or coconut oil

½ medium sweet onion, finely diced

3 cloves garlic, minced

1½ tablespoons Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon apple cider vinegar

1 teaspoon paprika

1 teaspoon chili powder

½ teaspoon ground cinnamon

¼ teaspoon coarse sea salt

juice of 1 lemon

1 cup (240 ml) low-sodium chicken broth

1 (6-ounce/170-gram) jar or can tomato paste


  1. In a saucepan, heat the bacon fat over medium heat. Add the onion and garlic and sauté, stirring often, until soft and translucent, about 8 minutes. Add the mustard, balsamic vinegar, apple cider vinegar, paprika, chili powder, cinnamon, and salt and sauté for 30 seconds.
  2. Add the lemon juice, chicken broth, and tomato paste and whisk together until smooth. Bring to a light boil over medium heat, then reduce to a simmer and slightly cover with a lid. Simmer for 30 to 45 minutes to allow the flavors to meld. Let cool before using or bottling. Store in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months.