This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
Oh BBQ sauce… something that is usually sorely missed while on the elimination diet, due to the copious amounts of seed and nightshade spices it contains! You don’t have to suffer though, as the flavor notes in traditional BBQ sauce can be recreated in an elimination-diet friendly version (except for maybe the extreme heat that hot peppers bring to the table!). This recipe is based on my popular Nightshade-Free Cherry BBQ Sauce, but instead of cherries, I use apricots as well as some different herbs and spices to give it a unique flavor. If you’ve been missing food with some heat since trying the elimination diet, definitely try this recipe–the ginger adds some serious heat!
If you are looking for something to eat your BBQ sauce on, I’ve included a simple recipe for oven-baked beef ribs–you could easily use pork ribs in this recipe if you like. Beef ribs are not as typical as pork ribs, but I find them pretty tasty, plus I always get some with my beef share and this is a great way to use them up!
This apricot BBQ sauce tastes great on burgers, grilled chicken, really anywhere you would use a regular BBQ sauce. I hope it helps revolutionize your summer grilling adventures!
- Heat the solid cooking fat in a saucepan on medium heat. When the fat has melted and the pan is hot, add the onion, and cook for 7-10 minutes, or until translucent.
- Add the ginger and cook for another couple of minutes, stirring, until fragrant.
- Add the apricots, maple syrup, lemon juice, thyme, and sea salt. Cook uncovered for 15-20 minutes, until the apricots break down and the mixture thickens considerably.
- Transfer to a blender and blend on high until thoroughly mixed.
- 1 tbsp sea salt
- ½ tbsp smoked sea salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ⅛ tsp ground cinnamon
- 1 rack of beef ribs (about 1.5-2 pounds--you can also use pork if you like)
- Preheat your oven to 250 degrees and line a baking sheet with aluminum foil.
- Combine the salts, onion powder, garlic powder, and cinnamon in a small bowl.
- Remove the membrane on the bone-side of the ribs by sticking a knife under one of the corners, working it away from the meat with your fingers. Once you have a firm hold on it, use a paper towel to grab ahold of it and remove the entire thing (It is OK if it comes off in pieces!). Dry the ribs thoroughly with a pice of paper towel.
- Place the ribs on the baking sheet and cover with the rub, making sure to work in to all crevices including the sides.
- Cover with another piece of foil and wrap up into a packet, so that no steam escapes while cooking. Place in the oven and bake for 3-4 hours, or until meat is falling off the bone.
- Remove the ribs from the oven, remove the top layer of foil, and turn on the broiler. When it is ready cook the ribs for 5-10 minutes on the middle rack, making sure to watch them carefully so that they don't burn.
- Serve with Zesty Apricot-Thyme BBQ Sauce (recipe above)!