No-Mato Honey BBQ Sauce

Smoked pork rib coated in homemade no-mato honey BBQ sauce, served with pasta.

Sherryl Jenkins

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

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

Add everything except the arrowroot slurry to a saucepan and whisk together.
Bring to a gentle simmer.
Simmer for 10–15 minutes to let the flavors develop.
Whisk in the arrowroot slurry and simmer for another 1–2 minutes, until the sauce lightly coats a spoon.
Taste and adjust if desired. Add a little more honey for sweetness, vinegar for tang, or smoked paprika for deeper smoky flavor.
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.