On Sun, 20 Jun 2010 16:10:35 -0500, Omelet >
wrote:

> In article >,
> sf > wrote:
> >
> > You could just leave sugar and/or ketchup out, period. I used sugar
> > to balance the vinegar. The prepared red bbq sauce should be a good
> > replacement ketchup with no added sugar if you don't want it sweet.
>
> Sometimes sweetness has it's appeal tho' and tomato carmelizes nicely
> due to it's natural fructose content.

But the (dark) red bbq sauce has tomato and molasses, doesn't it?
>
> Onions might work too?

I wasn't going for chunky and don't keep onion powder around. If I
used it, I would have put it directly on the ribs while they were
roasting - before the sauce was applied.



--
Forget the health food. I need all the preservatives I can get.