Does anyone have a recipe for barbecue sauce?? I am going to make ribs for us & need a sauce!! All the bottled ones are very high in carbs.

Thanks a lot, Lucy

Looking on the web, I have found:
* Exported from MasterCook *

Barbecue Sauce (Original)

Recipe By : Justin Wilson's
Serving Size : 1 Preparation Time :0:00
Categories : Bbq sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Onions, chopped
1 tb Garlic, chopped
2 tb Lemon juice
1 c Sweet pepper, chopped
1 tb Salt
1/2 c Parsley, dried
3 tb Lea & Perrins
1 c Dry white wine
1/2 ts Mint, dried
3 tb Vinegar
1 tb Liquid smoke
2 c Ketchup
1/2 tb Louisiana hot sauce

Place all ingredients in a pot that is big enough to hold them. Bring to a
boil. Cook, covered, on low heat for several hours.

Can somebody see if this is low enough or what ingredients we should modify? I love BBQ sauce.... this one had 1/4 honey listed in the ingredients so I removed it. Do you think I should add a little stevia or something? And maybe I need to not put in the wine?

I will keep looking, I really want some...

-misty

I'm seeing some here

http://photopics.com/cgi-bin/lc-select.asp

I will try them and let you know...


misty

I got this Barbecue Spareribs recipe from "The Schwarzbein Principle Cookbook". This book is definately worth the money. The recipes are excellent and very different. My DH, the sugar addicted condiment king, even loved this recipe! It also tastes really good mixed with mayonnaise and served as a burger topping.

Although the recipe is for Barbecued Spareribs, I use this sauce as a general barbecue sauce.

Makes 4 servings: 57 g protein, 6 g carbohydrate

Barbecued Spareribs:

2 T pure-pressed virgin olive oil
1/2 c chopped onion
4 minced garlic cloves
1/2 cup tomato paste **
1 c water
1/4 c red wine vinegar
2 T dijon mustard
1/2 tsp celery seeds
1 tsp dried thyme
1 tsp chili powder
1 tsp fresh lemon juice
freshly ground black pepper, to taste
dash cayenne pepper

3 pounds baby back ribs

In a medium saucepan, heat oil over medium-high heat. When oil is hot, add onion and garlic and saute until softened, about 5 minutes. Add tomato paste and water and mix well. Add vinegar, mustard, celery seeds, thyme, chili powder, lemon juice, black pepper and cayenne pepper. Bring to a boil. Reduce heat to low and simmer about 20 minutes. Taste, and adjust seasonings.

Brush sauce over ribs. Marinate in the refrigerator at least 1 hour or, preferably, overnight.

Prepare barbecue or preheat oven to 375 degrees.

Barbecue over hot coals or roast on a greased rack with a tinfoil-lined baking sheet underneath. Cook until tender, basting and turning frequently, until cooked to your liking, about 15 to 20 minutes.

** I also used unsweetened ketchup in place of the tomato paste and water when I ran out of tomato paste in the past. It was really nice if you prefer less tomato taste.

Thanks, wcollier. The recipe you posted is easily modified for my anti-candida diet. (I will use lemon juice instead of vinegar).

From my research so far, it looks like babyback ribs take much less cooking/grilling time than spareribs. Does anyone know?

Thanks!

Hi Tamm:

Having been there, doing the candida diet really sucks. It was soooo hard to do. I wasn't low carbing back then. I think that would be a brutal combination. No cheese, vinegar or mushrooms on top of everything else? My sympathies.

Anyway, I think the real punch to this recipe is the red wine vinegar. Since the recipe is heated, I wonder if you might be able to have the vinegar. Some candida diets are different in respect to heating. You'd have to check your rules. Others allow apple cidar vinegar (with mother). Each diet seems to differ a bit. Kind of like the various low carb plans.

If you end up using lemon juice, let me know how it turns out.

Wanda

Thanks for the advice, Wanda. I have always been really strict when it comes to carbs, and I find it pretty easy to avoid the extra foods. A lovely benefit of the candida diet is that not only am I below my goal weight, I am maintaining that weight. The scale never changes (please, I hope it's not broken )

Before, I was having to watch calories and carbs and it was a constant yo-yo with a few pounds. So it's extra incentive to stick with the anti-candida thing.

I will read all my books again and see what they say about the vinegar.

Thanks again!

BCBABE gave this post on the Low Carb Products forum:


Hi Debbie!
I came across this recipe about a month ago and I can't get enough!!

BBQ Sauce

1 cup sugar free tomato sauce
3 tbsp worchestershire sauce
2 tbsp white vinegar
2 tbsp sugar twin ( I use the liquid )
2 tsp brown sugar twin
1 tsp liquid smoke

Cook over low heat for 10 minutes or until thick.

I usually make a double batch because it's so good on all kinds of meat. Enjoy!!

Sunshine Smiles!!

Wanda-

The BBQ sauce tasted great with the lemon juice. Perhaps it would have been better with red wine vinegar, but no one was complaining! Thanks again.

Hi Tamm:

Glad to hear it. I'll keep it in mind if, Heaven forbid, I have to go back on a candida diet.

Wanda