Zesty Apricot-Thyme BBQ Sauce

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Zesty Apricot-Thyme BBQ Sauce | Autoimmune-Paleo.com

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!

Zesty Apricot-Thyme BBQ Sauce | Autoimmune-Paleo.com
5.0 from 2 reviews
Zesty Apricot-Thyme BBQ Sauce
Prep time
Cook time
Total time
Serves: 2 cups
  • 2 tbsp solid cooking fat
  • 1 large yellow onion, roughly chopped
  • ¼ cup minced fresh ginger (about a 4-inch chunk)
  • 6 apricots, pitted and quartered (about 3 cups)
  • ¼ cup grade B maple syrup
  • 1 lemon, juiced
  • 1 tbsp fresh thyme
  • 1 tsp smoked sea salt
  1. 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.
  2. Add the ginger and cook for another couple of minutes, stirring, until fragrant.
  3. 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.
  4. Transfer to a blender and blend on high until thoroughly mixed.
Keeps for a week stored in the refrigerator, also freezes well.

5.0 from 2 reviews
Oven-Baked Beef Ribs
Prep time
Cook time
Total time
Serves: 2
  • 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)
  1. Preheat your oven to 250 degrees and line a baking sheet with aluminum foil.
  2. Combine the salts, onion powder, garlic powder, and cinnamon in a small bowl.
  3. 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.
  4. Place the ribs on the baking sheet and cover with the rub, making sure to work in to all crevices including the sides.
  5. 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.
  6. 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.
  7. Serve with Zesty Apricot-Thyme BBQ Sauce (recipe above)!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Beth says

    Could you define “solid cooking fat”?

    • Mickey Trescott says

      Beth–any AIP compliant cooking fat that is solid at room temp. Coconut oil, duck fat, lard, and tallow all work well!

  • Amanda says

    Thank you!! I have auto immune issues AND I suffer from histamine intolerance. Not only is this an anti-inflammatory recipe, but the thyme and ginger are anti-histamine.

    I will be making this weekly and putting it on salads, chicken, stir fry and more!

    Thank you!

  • Cindi says

    This sounds delicious…can’t wait to try it! Thanks a lot for sharing it!

  • Kellie says

    Ahhh perfect!! Always on the lookout for BBQ sauce recipes but more importantly always looking for recipes to use our bounty of backyard fresh apricots (most online recipes for anything apricot-y always seem to use dried apricots!) . Thank you, more than you can imagine!!

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  • Tamar Theroux says

    If making this out of season can you use dried apricots?

    • Mickey Trescott says

      Tamar, I haven’t tried it, but I don’t think it would work. I think frozen apricots would be a better trial!

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  • Geri says

    Never seen frozen apricots Would frozen peaches work maybe.

  • Karen Powell says

    Do you need to peel the apricots first? This looks amazing! I have to avoid nightshades, so I am very excited to try this!

    • Mickey Trescott says

      Hi Karen, no need to peel the apricots!

  • Karen Kowalski says

    I have used this zesty apricot sauce in my nomato sauce, it adds tang and is delicious, Have made in in large quantities and froze it, added to my husbands golabkis with bone broth as I don’t do nightshades. It is very versatile. Thank you!

    • Mickey Trescott says

      Karen, what an awesome use, thanks for sharing!

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