"scott123" > wrote in message
...
>
> 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
>
> Onions are good, sauteed onions are better, caramelized onions are
> superb, but if you don't want to fuss, onion powder will do the trick.
>
> If you're going with the splenda and molasses workaround for faux brown
> sugar, make sure you use blackstrap molasses for the most flavor with
> the least carbs. About 1/2 t. combined with a cup of splenda will make
> a cup of pretty darn good brown sugar. What splenda and bs molasses
> won't give you, though, is the sticky/gooey consistency associated with
> bbq sauce.
>
> Are you sensitive to sugar alcohols? Those will give you a great sugary
> texture. Maltitol honey would be ideal for this type of application.
>
> Heinz 1 carb
> onion powder
> dash of mustard
> glob of honey
> blackstrap molasses
> little bit of splenda
> vinegar
>
>
> --
> scott123

I have never tried sugar alcohols. I'm really trying to avoid any of the
"sweet stuff" because I have done exceptionally well. I used to have a real
sweet tooth, but with my change of diet (since T2 diagnosis), I no longer
have those cravings. I don't want to eat things that might reactivate those
sensations. In addition, there are a number of foods that have given me
intestinal problems in the past. My current rather "bland" form of eating
has eliminated all that.

MaryL