Most barbecue sauces, at least the ones that I like, have lots and lots of sugar, about 14 grams (about 3.5 teaspoons) per serving. Way, way too much for my sugarless lifestyle.
Not wanting to give up barbecue sauce, I decided to make my own. And boy, am I glad I did! I scoured my cookbooks and found a classic barbecue sauce recipe in my ancient Joy of Cooking cookbook.
I changed a few things to make it very low sugar and low carb.
adapted from Joy of Cooking
1 1/2 cups Heinz Reduced Sugar ketchup
1 1/4 cups apple cider vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2/3 cup Splenda brown sugar
2 tablespoons ground mustard
4 tablespoons chili powder
1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
5 cloves garlic, minced
2 tablespoons vegetable oil
3 slices lemon
Put all the ingredients into a sauce pan and simmer for about 5 minutes. You may remove the lemon slices if you want, but I like them left in.
The sauce will keep for up to two weeks - covered and refrigerated.
We had it with pork ribs on the grill the other night and oh my gosh....are they fantastic!
The best meal we have had in this house in weeks, maybe months. We have had the sauce two more times since on grilled chicken. It's fantastic with my stepdaughter's homemade sugar free and low carb cole slaw. I am asking her to write down the recipe next time she makes it so I can share it with you.