BBQ Sauce…

Let’s talk BBQ sauce. Now there are lots of jars out there but the syn values are fairly high. Once portioned out the syns are not so bad and are okay if you are in a hurry or just don’t want to cook from scratch. You also have the Crucials BBQ sauce which you can buy in the likes of B&M, The Range, Poundland etc but again they hold a syn value, only a small syn value for this tho but I like a good drowning of sauce and have left overs for dipping during the week.

Now I have tried a few recipes for BBQ sauce and none have quite been right, so after lots of experiments I have finally perfected it for our tastes. And guess what?… It’s syn free!! Yep you heard that right. It makes a decent amount which can be used in meals or like us for dipping. It lasts in the fridge in an airtight kilner jar for a week (we have had it longer than a week and still been fine but use your own judgement).

Please note that Slimming World advise synning sweetener at 0.5 syn per tablespoon however because this recipe isn’t intended to eat the whole lot the sweetener is not synned in this recipe, however if you find you are eating it all in one day (think you might feel sick if you did) then you would need to syn it as per the guidelines SW provide.


Some recommended items from our kitchen to make this dish…

  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Kilner jars, always handy for storing sauces.
  • Hand held blender to blitz with ease, just don’t do it whilst piping hot.

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BBQ Sauce


  • 500g passata
  • 1 small onion, finely diced
  • 2 cloves garlic, crushed
  • 5 tablespoons Worcestershire sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon mustard powder
  • 1 teaspoon smoked paprika
  • 2 – 3 tablespoons sweetener
  • 2 teaspoons dark soy sauce
  • 1 teaspoon chilli powder (optional)
  1. Sweat the onion in a saucepan with a little water until translucent, don’t let them go brown and burn you want them soft hence adding water.
  2. Add all the other ingredients and bring to a boil, let simmer for 10 minutes and thicken.
  3. You can either blitz your sauce or leave it chunky.
  4. Can be stored in an air tight container for up to a week in the fridge (we have had it longer than a week but use your own judgement).