Low Glycemic Kansas City Barbecue Sauce

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Posted By: Steviva Brands
Posted In:  Sauces, Dips, Dressings
Page Views:  3422 views
Preparation Time:  20 minutes
Cooking Time:  20 minutes
Course: condiments
Cusine: north american

Ingredients

Total Servings 64/6 cups
Serving Size 5 Tablespoons
Carbs Per Serving: 5.3 g
Prep Time:<20 minutes

Skill Level: Moderate


Sometimes just get this terrible hankering for barbecue. Nothing is better than a rack of ribs smothered in spicy and tangy barbecue sauce. The only problem with this is that most barbecue sauce contains twice as much sugar as ice cream and three times as much as soda. Wow! Talk about a blood sugar spike. Here's a killer and I mean killer Barbecue recipe that will knock your socks off and satisfy even the most discriminating barbecue pallet. And what's more is we have taken out most of the sugar will leaving the amazing taste. This recipe calls for ketchup as a base. I suggest you make your own sugar f r e e here's the link to our recipe at http://recipes.steviva.com/recipe/low-glycemic-sugar-free-gourmet-ketchup. Enjoy!


Ingredients:
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon table salt
2 cups reduced sugar ketchup
1/2 cup yellow or spicy mustard
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup dark molasses
1 teaspoon hot sauce
1 cup Fructevia, Steviva Blend or 1/8 teaspoon Stevia
3 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons of tamarind paste
4 medium cloves of garlic, crushed or minced


Optional. If you just want more smoke flavor, you can add 1 teaspoon of liquid smoke.

Directions

In a small bowl, mix the chili powder, black pepper, and salt. In a large bowl, mix the ketchup, mustard, vinegar, Worcestershire, lemon juice, molasses, hot sauce, tamarind paste and Fructevia, Steviva Blend or Stevia . Add the liquid smoke if your using this.


Over medium heat, warm the oil in a large saucepan. Add the onions and sauté until limp and translucent, about 5 minutes. Crush the garlic, add it, and cook for another minute. Add the dry spices and stir for about 2 minutes. Add the wet ingredients. Simmer over medium heat for 15 minutes with the lid off to thicken it a bit.


You can store this in the refrigerator for a month or two.


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