Low Sodium Barbecue Sauce
Barbecue is perfect for summertime with the grill going or for football home made wild wings. Use this low sodium barbecue sauce recipe to baste or marinade wings, chicken, or brisket. Keep some ready to pour on top of a bison burger or hamburger. Try using it as a dipping sauce for wings too! Anyway it is cooked or served, you will eat heart, liver, and kidney healthy!
This keeps well in the fridge for dipping! I feel almost normal with my low sodium sauces ready to serve!
Ingredients
- 3 cans no sodium tomato sauce
- 1 cup No sodium added Ketchup
- ½ Cup Braggs apple cider vinegar (or your fave brand)
- ¼ Cup Agave Nectar, Molasses, Honey, Maple syrup or whatever you like to make it as sweet as you want.
- 1/2 Cup Brown Sugar
- ½ Onion diced small
- A dash of liquid smoke if you like (I do not use it for personal health reasons)
- 1 tsp Garlic powder, Paprika, Ground Red Pepper, Ground mustard and any other seasonings you love.
- Mrs. Dash Extra Spicy - I just shake and stir til it tastes good.
Instructions
- You can cook this on low til the onions are tender and it gets nice and thick. Keep it in the fridge!
- Stir it up and add to any recipe while it is cooking, such as baked beans, or meat.
Ingredients
3 cans no sodium tomato sauce
1 cup No sodium added Ketchup
½ Cup Braggs apple cider vinegar (or your fave brand)
¼ Cup Agave Nectar, Molasses, Honey, Maple syrup or whatever you like to make it as sweet as you want.
1/2 Cup Brown Sugar
½ Onion diced small
A dash of liquid smoke if you like (I do not use it for personal health reasons)
1 tsp Garlic powder, Paprika, Ground Red Pepper, Ground mustard and any other seasonings you love.
Mrs. Dash Extra Spicy – I just shake and stir til it tastes good.
Instructions
You can cook this on low til the onions are tender and it gets nice and thick. Keep it in the fridge!
Stir it up and add to any recipe while it is cooking, such as baked beans, or meat.
About Low Sodium Healthy Living and Cooking
You can cook this low sodium barbecue sauce recipe and keep it in the fridge for up to 2 weeks. I have never kept it long than that. We eat it up fast. When I’m using a slow cooker recipe or baking, I just pour it on and let it cook WITH your meat or beans. Check out the low sodium shopping list.
All of the spices can be tweaked to your taste. I do keep a bottle of store bought barbecue sauce for one family member to pour on theirs AFTER it is cooked. Kids…. This meal is low sodium and can be eaten with zero guilt! Enjoy the liver loving recipes that help you live with the utmost energy, even with liver and kidney disease treatment.
Live life to the fullest in spite of a diagnosis of heart, kidney, or liver disease – cirrhosis, Hepatitis C, or high blood pressure. Xo, Karen
I couldn’t fit all my recipes on the site, so I made it easy and for $4.99 you can have over 250 recipes. These are all tried and true along with shopping, menu planning, and kitchen guide. The Liver Loving Diet Book is a great way to start on the road to health and low sodium eating.
ihelpc.com@pics via skinnytaste.com,
14 thoughts on “Low Sodium Barbecue Sauce”
Sounds delish. My hubby has just been diagnosed with Cystic Fibrosis related stage 4 cirrhosis after a recent lung transplant. He’s struggling with switching from a CF high sodium diet to a low sodium diet. Another struggle we have is he still has to eat very high calorie/high protein to keep weight on and keep his muscle mass up. This sounds like an awesome alternative for BBQ sauce so he won’t feel so deprived when we have meat. Have you computed the actual sodium per serving? If so, could you share?
Hi Jennifer, I am sorry to hear about your husband. I know Karen has a spot on here called Liver Loving Recipes. It is a drop down in the upper right corner of her blog. I hope that helps you a bit.
Oh….I am Dee…a friend of Karen’s who is helping her while she recovers from a procedure and waits for her transplant.
I think it is really difficult to stick to a low salt diet. It can be done, I never use salt. The problem is that there is salt in just about everything. Did you know even milk has some salt in it? I was shocked when I found out. I was also shocked to find out that while salt causes us to hold on to fluid, sugar causes us to hold on to salt. It is a vicious circle. But….it can be done. We just have to find the right combination. I am embarrassed to say that I find a mix of what works and stick with it and my diet gets boring. Like your hubby I need more protein. I have been using protein drinks every morning for breakfast for over a year now. I do think it is helping but I may need more. I hope you and hubby are doing well, take care, Dee
How many mg sodium per serving?
Hi! I’m glad you asked. There is NO Sodium in this barbecue recipe. So make a bunch, eat a lot, and store some for later!
xo Karen
What size tomato sauce…8oz. or 15oz?
I use the large one. I tend to use what is in the cabinet and rarely buy the little ones. Tomato paste works too for added rich flavor!
xo Karen
36 just diagnosed with alcoholic fatty liver and I have high blood pressure thank you so much for this recipe I don’t know how much longer I could eat unsalted salmon boiled chicken and quinoa boiled chicken and did I mention also quinoa plain quinoa 😀
Oh my…. I hear you Corey. This recipe takes a little work. I usually make enough to freeze some. It keeps well. TOTALLY ate me some barbecue quinoa. No lie. I even mixed salsa with it. Counted out my 13 chips and had a party. haha. It’s so great to hear from someone who gets it… and is trying. All my best to you my friend. If you need anything, please let me know. xo K
So just to clarify, is it the 15oz jars of tomato sauce or the 8oz? The jars are about the size of the pinto beans cans right?
Right! If you used the wrong size, it doesn’t matter though. You just made more of the sauce and will have some leftovers. You can tweak the amount of mustard, onions, and peppers too! xo
I see a reply saying there is no sodium, but even th no salt tomato paste and sauce has sodium in it. Please clarify. Thank you
Kudos for working hard to keep your salt under control!! I felt like staying under 2,000 or 1,500 a day is easy by not going overboard on the saltier veggies.
In this case, since we’re working with a vegetable that has naturally occurring salt, we have to go with that. The same is true for celery. There is a certain amount of salt that is part of vegetables. It is so minimal, and yet we can take it into account.
If you have more questions, just ask!
I have congenital Heart Problems, COPD and Type One Diabetic, with a Fatty Liver. So I am trying to go LOW on the sodium below 50, I will order your cook book, thank you for making this so available.. I too am so tierd of eating cardboard.
Pat,
I referred to lack luster meals as cardboard too. You’re going to be eating good. I still prefer my cooking over 99% of the restaurants I eat at. The soup is boring, salad may not be clean, and the sodium leaves a bad taste in my mouth now.
You’re going to get used to the leftover feasts too. They will spoil you! Right now in my fridge, I have 2 barbecue chicken strips (crockpot) enough turkey breast and veggies with broth to make a nice soup, and scrambled eggs and mushrooms with some fried potatoes. Hubby is gone, so I can eat it all if I want.
I hope you feel as good about your diet, and improve your health rapidly. Please let me know if I can help you in any way. I’m slow, but sure to answer.
xoxo Karen