Sweet, smoky and tangy homemade BBQ sauce made without tomatoes or ketchup—perfect for ribs, pulled pork, chicken and more.

Giving up tomatoes is one thing. Realizing they apparently have a side hustle hiding in practically every bottle of BBQ sauce is another. 😂 So I wanted a sauce that skipped the tomatoes and ketchup entirely but still tasted like actual BBQ sauce—not sweetened broth wearing a smoky disguise.

This No-Mato Honey BBQ Sauce delivers with honey and molasses for sticky sweetness, coconut aminos for savory depth, and just enough Dijon and apple cider vinegar for tang. Arrowroot gives it that glossy, cling-to-your-food finish, and best of all, it doesn’t give us the heartburn that traditional tomato-based BBQ sauces can. Sweet, smoky, tomato-free and no reaching for the antacids afterward? Win-win.

Sherryl Jenkins

No-Mato Honey BBQ Sauce

A sweet, smoky and tangy homemade BBQ sauce made without tomatoes or ketchup. Honey, molasses, coconut aminos and smoky seasonings create a rich, glossy sauce that’s perfect for ribs, chicken, pulled pork and more.

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Prep Time 5 minutes mins

Servings: 12 servings

Course: sauces

Cuisine: American-comfort food

Ingredients Equipment Method Notes

Ingredients

  

No-Mato Honey BBQ Sauce

• 1 cup chicken broth
• 6 Tbsp honey (or more to taste)
• 2 Tbsp molasses
• 2 Tbsp + 1 tsp coconut aminos
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp ground cumin
• ¼ tsp black pepper
• ¼ tsp chipotle powder or a pinch of cayenne optional
• 1 Tbsp arrowroot mixed with 2 Tbsp cold water

Equipment

• sauce pan
• Measuring spoons
• measuring cup
• stirring spoon
• Whisk
• Small bowl or measuring cup for the arrowroot slurry
• Airtight jar or container for storage

Method

 

Instructions

1. Add everything except the arrowroot slurry to a saucepan and whisk together.
2. Bring to a gentle simmer.
3. Simmer for 10–15 minutes to let the flavors develop.
4. Whisk in the arrowroot slurry and simmer for another 1–2 minutes, until the sauce lightly coats a spoon.
5. Taste and adjust if desired. Add a little more honey for sweetness, vinegar for tang, or smoked paprika for deeper smoky flavor.
6. Remove from the heat and allow to cool; it will continue to thicken somewhat as it cools.

Notes

Estimated Nutrition — per 2 Tbsp serving

Approximately:

• Calories: 50–55
• Carbohydrates: 13 g
• Protein: less than 1 g
• Fat: 0 g
• Sugar: 10–11 g
• Fiber: less than 1 g
• Sodium: approximately 150–250 mg

Nutrition is an estimate and will vary considerably depending on the brands of chicken broth, coconut aminos, Dijon and other ingredients used.

Chef’s Notes

• Sweetness: The original version used ¼ cup honey, but we preferred 6 tablespoons to better balance the tang. Taste before serving and add a little more honey if you prefer a sweeter BBQ sauce.
• Heat: The chipotle powder or cayenne is completely optional. Leave it out for a mild, family-friendly sauce.
• Smokiness: Add a little extra smoked paprika if you prefer a deeper smoky flavor.
• Thickness: The sauce continues to thicken as it cools. If it becomes thicker than you like, whisk in a small splash of chicken broth or water until it reaches your preferred consistency.
• Coconut aminos: This recipe uses 2 tablespoons + 1 teaspoon coconut aminos in place of Worcestershire sauce.
• Arrowroot tip: Always mix the arrowroot with cold water before adding it to the hot sauce to prevent lumps.

Storage

Allow the BBQ sauce to cool completely, then transfer it to an airtight jar or container. Store in the refrigerator for up to 5–7 days.

For longer storage, freeze the cooled sauce in a freezer-safe container for up to 3 months, leaving a little room for expansion. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat only the amount you need in a small saucepan over low heat, stirring frequently until warmed through. The sauce may be thicker after refrigeration, so whisk in a splash of chicken broth or water as needed.

For a small portion, microwave in short 10–15 second intervals, stirring between each, until warm.

Avoid boiling it aggressively when reheating—gentle heat will give you the best texture with the arrowroot-thickened sauce.