For example, there are a lot of “hidden” sugars in many of the sugar free recipes found on the internet. So instead of using a ketchup base, use tomato paste or tomato puree, or even a mix of both! 

Be careful when adding extra ingredients like Worcester sauce or molasses, which can both be high on sugar. If you’re keen on using Worcester sauce, make sure it’s organic and gluten-free, and use it sparingly. As an alternative you could also experiment with tabasco sauce or cayenne powder to spice up your recipe. As mentioned before, barbecue sauce recipes can be tweaked to your own taste.

One technique we would still like to share with you, before you go on your BBQ journey, is called “mounting”. 

When your sauce is complete, melt a few spoonfuls of unsalted butter into the mix. This bumps both the look and the taste of your sauce up a notch.

Here are three recipes to get you started; depending on the main ingredient you would like to start from, we’ve selected a tomato based, mustard based and vinegar based stevia barbecue sauce for you to play around with.

Sugar free tomato based barbecue sauce with stevia

• 1 tablespoon virgin olive oil   
• 1 small onion, chopped   
• 6-7 oz (200gr) tomato paste   
• 1 1/2 garlic clove, chopped   
• 3/4 can Dr. Zevia   
• 10-12 drops liquid stevia extract  
• 3 tablespoons mustard   
• 1 tablespoon gluten-free Worcester sauce, or cayenne/tabasco

Sugar free mustard based barbecue sauce with stevia   

• 2 cups yellow mustard   
• 2/3 cup cider vinegar   
• 3 tablespoons tomato paste   
• 1/2 teaspoon tabasco sauce   
• 3/4 teaspoon white stevia powder   
• 1 chicken bouillon cube   
• 2 teaspoons garlic powder   
• 1 teaspoon salt

Sugar free vinegar based barbecue sauce with stevia   

• 1 cup white wine vinegar   
• 15 drops liquid stevia extract   
• 1/4 cup of water   
• 2 teaspoons Worcester sauce   
• 1 teaspoon tabasco sauce
  

Moroccan BBQ sauce with stevia (recipe courtesy of Rachel Albert)

• 1 tablespoon extra-virgin olive oil or unrefined coconut oil 
• 1 cup minced fresh onion 
• 1 teaspoon unrefined sea salt or 2 tablespoons tamari soy sauce
• 4 cloves of minced garlic (about 1 to 1 1/3 teaspoons)  
• 1 large or 2 small shallots, minced (about 1/4 cup)
• 1 1/2 to 2 tablespoons Moroccan Barbecue Spice Mix (from The Garden of Eating)
• 1 tablespoon Harissa (available at Indian groceries) or low-sodium hot sauce, or ¼ teaspoon ground red pepper (such as ground chipotlé), or to taste
• 6-ounce can salt-free, sugar-free tomato paste
• 1 1/4 cups water or homemade chicken or vegetable broth or stock (from The Garden of Eating) or preservative-free chicken or vegetable broth, such as Imagine Foods or Pacific Brand
• 2 tablespoons raw apple cider vinegar, balsamic vinegar or 3 tablespoons lime juice
• 1/4 teaspoon stevia extract powder
• 1 to 3 tablespoons honey or light sorghum syrup

Cranberry apricot chutney with stevia  (recipe courtesy of Rachel Albert)

• 1/2 cup dried, pitted, sulfite-free (preferably-Turkish) apricots, finely diced
• 1/4 cup sulfite-free raisins or dried currants  
• 1/4 cup xylitol, erythritol or honey   
• 1/4 teaspoon finely ground, unrefined sea salt, optional
• 1/4 teaspoon pure stevia extract powder or clear stevia extact liquid
• 1 tablespoon peeled, minced fresh ginger root or bottled ginger purée (double if desired)
• 12 ounce bag fresh or frozen cranberries (do not thaw), about 3 cups
• 1/3 cup apple or pineapple juice or apricot or peach nectar
• 1 tablespoon arrowroot dissolved in 3 tablespoons cool or cold filtered water
• grated zest of 1 lime
• grated zest of 1 orange
• 1/2 to 3/4 cup lightly toasted, coarsely chopped pecans, walnuts, or almonds