Tangy Paleo BBQ Sauce Recipe

easy paleo recipe for tangy barbecue sauce

Here’s a great tasting, all-purpose paleo barbecue sauce recipe with a little kick to it! 

It’s a thick barbecue sauce ideal for grilled or baked chicken, spare ribs, slow-cooker recipes, and just about anything else you can think of.

This one is not fire-in-your-mouth hot, but calls for just enough spice to give it some extra tanginess.

As always, feel free to adjust the recipe’s spiciness up or down to satisfy your own personal taste.

Lay it on thick and enjoy!

Zippy, Tangy Paleo BBQ Sauce Recipe

Zippy, Tangy Paleo BBQ Sauce Recipe


  • 1 1/2 cups of beef stock
  • 2 cloves of garlic, pressed or minced
  • (1) 6 oz. can of tomato paste
  • 1/4 cup of raw honey
  • 1 tbs apple cider vinegar
  • 2 tbs dijon mustard
  • 2 tsp smokey paprika
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp cayenne


  1. Simmer the beef stock and garlic together in a saucepan on medium heat for about 5 minutes. This allows the garlic to cook without burning. (You should be able to smell the garlic)
  2. Next add all remaining ingredients
  3. Whisk together in saucepan
  4. Simmer on low heat for at least 25 minutes. This brings the flavors together.
  5. Once sauce has simmered, bottle it up and store in refrigerator for up to one month.
  6. Enjoy this Paleo sauce knowing it's completely free of preservatives or refined sugars!

33 replies
  1. Anonymous
    Anonymous says:

    Hi Trina,

    I cannot have vinegar. Apple cider Vinegar is okay though. Most mustards are made with vinegar though. Do you know if it will taste the same without the dijon mustard? Or is there a substitute I can add instead? Thanks!

  2. Anonymous
    Anonymous says:

    AMAZING. Made this for my boyfriend to dip sweet potato fries in. After finishing the fries, he had to lick the spoon I used to make the sauce!

  3. tracey
    tracey says:

    what is total volume when finished? I am making it for Christmas gifts and need to fill 12 6 oz jars, just trying to figure out how much to make. thanks

  4. Deborah Hoyle Swafford
    Deborah Hoyle Swafford says:

    Hello, Love your recipes, thanks for them. I have had to give up garlic, which saddens me 🙁 I have been subbing onion powder in most my recipes, is there anything else you might recommend??? Thanks so much & have a great day 🙂

    • Trina B
      Trina B says:

      Deborah, That’s a tough one. Personally, I think shallots work well because they have a onion ans mild garlic taste. I would just start trying out new flavor combinations to see what you like. 🙂

    • Trina B
      Trina B says:

      Good question…they’re one in the same (cayenne is a pepper vegetable). For the BBQ sauce, you can use either a little bit of a cayenne pepper cut up, or just use cayenne powder (dried and ground cayenne peppers) available in most grocery stores’ spice sections 🙂

    • Trina B
      Trina B says:

      Haha! Julie, It’s makes a decent amount, but with cavemen it’s always worth doubling the recipe. You know cavemen chow through any possible leftovers! 🙂

  5. Stephanie
    Stephanie says:

    Hello, Trina! Could you tell me where to find the smokey paprika? I’ve never heard of this ingredient before. Thank you for your help. Love your website!

    • Trina B
      Trina B says:

      Hi Stephanie! You can find smokey or smoked paprika at trader Joes and most grocery stores. If you can’t, regular paprika will work just fine. 🙂

  6. Diana
    Diana says:

    Made this sauce yesterday in preparation for making your meatloaf tonight. After trying it, my caveman couldn’t believe the simple list of ingredients that is in it. Thanks again for all these amazing recipes!!


Trackbacks & Pingbacks

  1. […] shrimp tacos and as wraps for scramble egg skillet dishes. I may never buy wraps again. —> Homemade BBQ sauce! I made a couple of jars of this and froze it to usedfor pulled pork and for a burger […]

  2. […] use her recipe for the BBQ sauce, which Boyfriend D made the night before.  We store it in empty, washed out […]

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