Smokin' Hot BBQ Sauce - W30 and Thermomix

"Here's the thing: This recipe is 100% W30 if you leave out the liquid smoke (which contains molasses). I like the smokiness - so I add it anyway. The 8 or 10 drops of liquid smoke throughout the entire quart or so of BBQ sauce doesn't feel like an issue to me. But if you are super strict, then leave out the liquid smoke. Your sauce will still be a gazillion times better than grocery store junk. I make my own date paste, apple sauce and tomato paste (recipes sited) so I need 2 days to make this sauce. If you purchase those ingredients you can make the sauce in one quick hour. I adapted this recipe from"
photo by kathleenkirbyturner photo by kathleenkirbyturner
photo by kathleenkirbyturner
Ready In:
1 quart




  • Get out your handy-dandy Thermomix. Set the blades spinning at 7 drop the onion and garlic onto the spinning blades. Scrape down and zap again if necessary to mince fine. Add the grated ginger. I find I prefer to grate my ginger by hand. If you prefer to toss the whole chunk into the Tmix with the onion and garlic - more power to you - do it!
  • Add in all remaining ingredients.
  • Cook 45 minutes/speed 3.5/100º. Scrape down occasionally.
  • Carefully-carefully-carefully raise the speed from 1 to 8 over about 15 seconds. Your sauce will be thick and delicious. Slather over the meat of your choice.

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Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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