MaryL wrote:
> I just got a Rival Crock Pot BBQ grill -- *much* more
> like a BBQ pit than a crock pot. I've tried it twice and
> made *very* tender roast and ribs.
>
> Can anyone recommend an *easy* sauce for ribs? My three
> criteria a (1) easy to prepare; (2) very low in sugar
> and carbs because I have diabetes, as do others on this
> group; and (3) very little use of hot spices or pepper
> because I have an intolerance, and my body can't handle
> much of that -- but I could also easily reduce or
> eliminate that part of an otherwise-good recipe.
>
> Thanks,
> MaryL
Try this version:
-= Exported from BigOven =-
Atkinized BBQ Sauce
This is suitible for those who want sweet BBQ sauce but want (or need) to
keep the carbs under control.
Recipe By: Pete Romfh
Serving Size: 20
Cuisine: American
Main Ingredient: Tomatoes
Categories: Low Sugar, Diabetic, Atkins-Friendly, Superbowl, Picnics, Slow
cook, Simple - Easy, Sauces, Condiments
-= Ingredients =-
12 ounces Tomato paste ; 2-6oz. Cans
1/2 cup Worcestershire sauce
1/2 cup Water
1/2 cup Yellow onion ; -Rough chopped
1/2 cup Bell pepper ; - green
2 tbs Tabasco sauce
2 tbs White vinegar
2 tbs garlic powder
1/2 cup hot sauce ; - Franks or Texas Petes
1/2 cup Splenda
1/2 cup Sugar Twin Brown Sugar
-= Instructions =-
Place tomato sauce in large measuring cup and bring volume up to 3 cups with
water. Then transfer to large saucepan or pot.
In blender, process Onion, green pepper, worcestershire, and water. Then add
that to the thinned tomato paste. While mixture is warming on the stove add
in Tabasco, Vinegar, garlic powder, and 3/4 of the hot sauce. Reserve a bit
of the hot sauce to touch up the spiciness later. If you're a wimp about hot
stuff try reserving 1/2 the hot sauce.
Bring to a boil, then simmer, covered for 30 minutes, stirring often, then
add and stir in well,
1/2 cup Splenda
1/2 cup Sugar Twin Brown Sugar
Test the flavor and add hot sauce until it's as "hot" as you like.
let it simmer just a bit more to meld the flavors then serve (or bottle) the
sauce.
Adapted from recipe by Mike Willsey
** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at:
http://www.bigoven.com **
--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org