Condiment

low sodium barbecue sauce recipe

A sweet and smoky flavor bomb with a fraction of the salt.

This low sodium barbecue sauce is all about big, slow cooked flavor without the heavy salt hit, blending ripe tomatoes, warm spices, and a touch of molasses for a glossy, sticky sweetness that still feels indulgent.

It is perfect for finishing grilled chicken, brushing on ribs, or swirling into baked beans when you want that classic backyard cookout taste while keeping the sodium in check.

I first tested this bottle on a simple weeknight chicken, and the leftovers went straight onto toast the next morning, proving that low sodium can be just as craveable as the full sodium version.

Recipe at a Glance

⏱Prep Time10 mins

🔥Cook Time35 mins

🕐Total Time45 mins

🍰Servingsabout 2 cups

🇺🇸CuisineAmerican

🔢Calories~70 per tablespoon

Ingredients

Base and Sweetness

1 cup tomato puree no salt added

1/4 cup packed brown sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

Aromatics and Flavor

1 small onion finely chopped

3 cloves garlic minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/4 teaspoon onion powder

1/4 teaspoon black pepper

Acid and Sweet Adjustments

1 tablespoon lemon juice

1 teaspoon kosher salt optional if you prefer a very low sodium sauce

1 teaspoon honey or maple syrup optional if you prefer more sweetness

Substitutions & Variations

★Use coconut aminos instead of soy sauce if you want a soy free option that still adds savory depth.

★Swap brown sugar for coconut sugar or maple syrup if you prefer a less refined sweetener.

★Replace apple cider vinegar with white wine vinegar or lemon juice for a similar bright tang.

Step-by-Step Instructions

1

Sauté the aromatics

In a medium saucepan, heat a small splash of olive oil over medium heat, add the chopped onion, and cook until translucent and soft, about 3 to 4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

2

Stir in the spices

Add the smoked paprika, ground cumin, onion powder, and black pepper to the pan, and cook for about 30 seconds to wake up their flavors without burning them.

3

Combine the base ingredients

Stir in the tomato puree no salt added, brown sugar, molasses, apple cider vinegar, and optional kosher salt, mixing until everything is evenly combined and smooth.

4

Simmer to develop flavor

Bring the mixture to a gentle simmer, then reduce the heat to low, partially cover the pan, and let it simmer slowly for 25 to 30 minutes, stirring occasionally.

5

Balance the seasoning

Taste the sauce and add lemon juice, honey or maple syrup, or a pinch more salt if you want a brighter or slightly saltier profile, adjusting slowly so you do not overdo it.

6

Blend for a smoother texture

For a silkier finish, carefully transfer the sauce to a blender or use an immersion blender on the lowest setting, blending until smooth and creamy.

7

Cool and store

Let the sauce cool to room temperature, then pour it into a clean jar or bottle, where it will thicken a bit more as it cools.

8

Adjust consistency if needed

If the sauce becomes too thick after cooling, whisk in a tablespoon or two of water until it reaches your preferred drizzling or brushing texture.

9

Taste one final time

Before serving, give the sauce a quick taste and tweak with a little extra lemon, sweetener, or salt if you want the flavors to pop even more on your finished dish.

10

Enjoy your low sodium sauce

Use it right away on grilled meats, roasted vegetables, or burgers, knowing that each serving adds rich barbecue flavor without relying on excess salt.

Pro Baker Tips

✓For deeper smokiness, add a pinch of liquid smoke but start with a very small amount and taste as you go.

✓Letting the sauce rest overnight in the fridge allows the flavors to meld and taste even more balanced.

✓Keep the sauce in an airtight container in the refrigerator for up to two weeks, shaking or reheat gently before using.

Storage & Serving Notes

◆Store in a sealed jar in the refrigerator for up to 14 days.

◆Reheat gently on the stove or in the microwave before using to restore a smooth texture.

Serving Suggestions

This versatile sauce is a low sodium way to add bold flavor to everyday meals.

›Drizzle over grilled chicken wings for a quick weeknight dinner

›Spread on pulled pork sandwiches or baked tofu for a satisfying low sodium lunch

›Stir into baked beans or simmering grains for an instant flavor boost

Frequently Asked Questions

Can I make this sauce completely salt free?

Yes, simply skip any added salt and use a no salt added tomato product to keep the sodium very low while still getting plenty of flavor.

Why is my sauce thinner than expected?

Tomato purees can vary in thickness, and the sauce may thin further while simmering. Simmer a little longer to reduce it, or whisk in a small amount of tomato paste to help thicken it naturally.

How can I make this sauce smoke free?

Omit the smoked paprika and skip liquid smoke, then rely on the slow simmer and rich tomato flavor for a gentle, savory depth without any overt smokiness.

Can I can or water bath preserve this sauce?

For best quality and safety, refrigerate the sauce and use it within two weeks, since low acid ingredients like tomatoes and the low salt level are not ideal for simple water bath canning at home.

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Go Make It!

This low sodium barbecue sauce proves that you do not need a lot of salt to enjoy a vibrant, smoky-sweet sauce on your favorite foods, so give it a try at your next cookout and taste the difference for yourself.