MaryL wrote:
> "Pete Romfh" > wrote in
> message ...
>> Pete Romfh wrote:
>>> 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
>>>
>>
>> I forgot to add the nutrient analysis.
>>
>> Each (2 Tbs) serving contains an estimated:
>> Cals: 50, FatCals: 1, TotalFat 0g
>> Chol: 0, Na: 849mg, K: 214mg
>> TotCarbs: 12g, Fiber: 1g, Sugars: 3g
>> NetCarbs: 10g, Protein: 1g
>>
>>
>> --
>> Pete Romfh, Telecom Geek & Amateur Gourmet.
>> http://www.bigoven.com/~promfh
>> promfh (at) hal-pc (dot) org
>>
>>
>
>
> Thanks. This could be a good start, although I would
> have to eliminate ingredients like hot sauce and tabasco
> sauce. I am concerned about the number of carbs, so I
> hope there is an alternative with less than that.
>
> How long will this remain good if refrigerated?
>
> Thanks,
> MaryL

It should keep for several weeks in the refrigerator.

Splenda Brown Sugar is 50% sugar. Try using all regular Splenda and adding a
couple of teaspoons of dark molassas. That should do the same thing
flavor-wise.

--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org