Post by Loupy on Apr 10, 2016 15:49:42 GMT -7
The Worlds Best Barbeque Sauce (sugar free)
From: arealfoodlover.wordpress.com/
It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. All I remember is that I had a half used can of tomato paste in the fridge I was trying to get rid of, and this recipe was somehow born. I love that it has no sugar, but still tastes sweet and has this great spicy kick that goes well with just about any meat. I also really love the base of nourishing bone broth, which you can never have too much of. Tonight we’re grilling bone-in pork ribs from our local farmer with some cornbread. Mmmm, I’m getting hungry just thinking about it!
makes 2 cups
Ingredients:
1 Tbsp grass-fed butter or coconut oil
1 cup sweet onion, diced small
1 Tbsp low sodium soy sauce
3-4 cloves of garlic, minced
1 tsp cumin
1 tsp dry mustard powder
1 tsp oregano
1 tsp basil
1 tsp chipotle chili powder
1 Tbsp chili powder
1 can (6 oz) tomato paste
1 1/2 cups homemade chicken stock (or beef or vegetable)
2 Tbsp apple cider vinegar
1/2-1 tsp stevia powder (or sweetener of choice)
Instrutions:
Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent.
Add all remaining ingredients and bring to a boil.
You can serve it just like this, but I like to boil it down to thicken it a while.
I turn down the heat, cover the pan and let it simmer for 20 minutes or so.
I also find the longer cooking time melds the flavors, and it turns out even more delicious.
I have used this sauce on every cut of pork, beef and chicken that I can think of.
It is a great marinade, basting sauce, oven baking glaze and dipping sauce.
If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.
If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.
This keeps for 3 weeks in the fridge, and also freezes very well.
If you eat as much meat as we do, it won’t last you that long.
From: arealfoodlover.wordpress.com/
It is grilling season, so it’s time to whip up my secret weapon. I have been adapting and changing this recipe for so many years that I don’t remember what I originally started with. All I remember is that I had a half used can of tomato paste in the fridge I was trying to get rid of, and this recipe was somehow born. I love that it has no sugar, but still tastes sweet and has this great spicy kick that goes well with just about any meat. I also really love the base of nourishing bone broth, which you can never have too much of. Tonight we’re grilling bone-in pork ribs from our local farmer with some cornbread. Mmmm, I’m getting hungry just thinking about it!
makes 2 cups
Ingredients:
1 Tbsp grass-fed butter or coconut oil
1 cup sweet onion, diced small
1 Tbsp low sodium soy sauce
3-4 cloves of garlic, minced
1 tsp cumin
1 tsp dry mustard powder
1 tsp oregano
1 tsp basil
1 tsp chipotle chili powder
1 Tbsp chili powder
1 can (6 oz) tomato paste
1 1/2 cups homemade chicken stock (or beef or vegetable)
2 Tbsp apple cider vinegar
1/2-1 tsp stevia powder (or sweetener of choice)
Instrutions:
Heat butter/oil in sauce pan and sauté onion for 3-4 minutes until translucent.
Add all remaining ingredients and bring to a boil.
You can serve it just like this, but I like to boil it down to thicken it a while.
I turn down the heat, cover the pan and let it simmer for 20 minutes or so.
I also find the longer cooking time melds the flavors, and it turns out even more delicious.
I have used this sauce on every cut of pork, beef and chicken that I can think of.
It is a great marinade, basting sauce, oven baking glaze and dipping sauce.
If you are feeding young kids or someone who doesn’t like spicy food you may want to add the chili powder a little bit at a time and taste as you go.
If you want to make this even healthier, you could let it cool and add 2 tbsp of whey and leave it on the counter over night. Then you would have a sugar-free probiotic condiment.
This keeps for 3 weeks in the fridge, and also freezes very well.
If you eat as much meat as we do, it won’t last you that long.
