Reduced Carb Barbecue Sauce
1 clove garlic, minced
1 small onion, finely minced
¼ cup butter
4 tbs Splenda
1 tsp salt
1 tsp dry mustard
1 tsp paprika (I like the smoky paprika)
1 tsp chili powder
½ tsp black pepper
2 tsp molasses (I use sugar free syrup)
1 ½ cups water
¼ cup cider vinegar
1 tbs Worcestershire sauce
1 tbs horseradish
1 can (6oz) tomato paste
1 tbs liquid smoke (available in most large grocery stores) *I like Colgin
- In saucepan, cook garlic and onion in the butter for a few minutes.
- Stir in Splenda, salt, mustard, paprika, chili powder, and pepper. Add in the molasses, water, vinegar, Worcestershire sauce and horseradish, and stir to combine. Let the mixture simmer for 15 to 20 minutes.
- Whisk in tomato paste and liquid smoke and let simmer another 5 to 10 minutes.
- Let mixture cool, transfer it to a jar with tight-fitting lid and store in the refrigerator.
Yields: About 2 2/3 cups of sauce. 2 tbs per serving has 3 grams of carbs and 1 gram fiber. *The average commercial BBQ sauce has 10-15 carbs per 2 tbs serving
This tastes great on ribs, pork chops and chicken!
I usually split the sauce in half and use 1/2 for dinner (4 people) and freeze the other half for another night.