1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (115 page)

This is what most of us think of when we think of barbecue sauce: tomato-y, spicy, and sweet. It’s unbelievably close to a top-flight commercial barbecue sauce—and my Kansas City-raised husband agrees. If you like a smoky note in your barbecue sauce, add 1 teaspoon of liquid smoke flavoring to this.

2 tablespoons (28 g) butter

1 clove garlic

¼ cup (40 g) chopped onion

1 tablespoon (15 ml) lemon juice

1 cup (240 g) Dana’s No-Sugar Ketchup (page 463)

cup (8 g) Splenda

1 tablespoon (15 ml) blackstrap molasses

2 tablespoons (30 ml) Worcestershire sauce

1 tablespoon (7.8 g) chili powder

1 tablespoon (15 ml) white vinegar

1 teaspoon pepper

¼ teaspoon salt

Just combine everything in a saucepan over low heat. Heat until the butter melts, stir the whole thing up, and let it simmer for five minutes or so. That’s it!

Yield:
Roughly 1¾ cups (420 g), or 14 servings of 2 tablespoons (30 ml) each

Each serving will have 7 g carbohydrate, with 1 g fiber, for a usable carb count of 6 g; 1 g protein.

The cranberries make this a natural with poultry, but it’s good with pork, too.

½ cup (120 ml) Dana’s No-Sugar Ketchup (page 463)

1 tablespoon (15 ml) cider vinegar

1 tablespoon (15 ml) spicy brown mustard

1 tablespoon (15 ml) Worcestershire sauce

3 tablespoons (4.5 g) Splenda

1 clove garlic

¼ small onion, cut in hunks

1¼ cup (25 g) fresh cranberries

1 dash salt

1 dash pepper

This one starts in your food processor. Dump everything into the food processor with the S-blade in place and purée until the cranberries disappear.

Scrape the mixture out of the food processor into a saucepan and bring to a simmer over low heat. Let it simmer, stirring now and then, for just a few minutes. Thin with a little water if needed.

Yield:
About 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each

4 grams of carbohydrate, with 1 gram of fiber, for a usable carb count of 3 grams; a trace of protein.

The obvious choice for ribs seasoned with Memphis Rub (page 487) and mopped with the Memphis Mop (page 488)! It’s the mustard that makes this a Memphis-style sauce.

1 tablespoon (16.5 g) tomato paste

3 tablespoons (45 ml) water

¼ cup (60 ml) Dana’s No-Sugar Ketchup (page 463)

2 tablespoons (30 ml) spicy brown mustard

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (28 g) butter

½ teaspoon lemon juice

1 tablespoon (1.5 g) Splenda

¼ teaspoon blackstrap molasses

1 teaspoon paprika

1 teaspoon seasoned salt

1 clove garlic

Measure everything into a nonreactive saucepan and whisk it together. Bring to a simmer over low heat and simmer for 5 minutes or so.

Yield:
Makes roughly 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each

4 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 3 grams; 1 gram protein.

This tasty Memphis-style barbecue sauce is one of the lowest-carb sauces in this book, and it packs a serious mustard note. Enjoy!

½ cup (120 ml) white vinegar

¼ cup (60 ml) yellow mustard

2 tablespoons (20 g) minced onion

½ tablespoon paprika

2 tablespoons (33 g) tomato paste

2 cloves garlic

¼ teaspoon cayenne

¼ teaspoon pepper

¼ teaspoon salt

2 teaspoons Splenda

Just measure everything into a nonreactive saucepan, whisk it together, bring it to a simmer, and let it simmer for 5 minutes or so. That’s it!

Yield:
Makes about 1 cup (240 ml), or 8 servings of 2 tablespoons (30 ml) each

3 grams of carbohydrate each, with 1 gram of fiber, for a usable carb count of just 2 grams; 1 gram protein.

This bright-yellow sauce, heavy on the mustard but with no tomato at all, is typical of the Piedmont region of North Carolina. It’s typically used on pulled pork, but it would be good on any barbecued pork, I think.

½ cup (120 ml) yellow mustard

2 tablespoons (30 ml) lemon juice

2 tablespoons (3 g) Splenda

1 tablespoon (15 ml) white vinegar

¼ teaspoon cayenne

Just combine everything in a saucepan and simmer for 5 minutes over low heat.

Yield:
Makes roughly ¾ cup (180 ml), or 6 servings of 2 tablespoons (30 ml) each

2 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of just 1 gram; 1 gram of protein.

This is the traditional eastern Carolina sauce for pulled pork. I’d never had anything like this before researching this book, but it’s delicious! It’s just sweetened vinegar with a good hit of hot pepper. Try it!

½ cup (120 ml) cider vinegar

1½ tablespoons (2 g) Splenda

¼ teaspoon blackstrap molasses

1 teaspoon red pepper flakes

¼ teaspoon cayenne

Combine all ingredients and stir together.

Yield:
6 servings

2 grams of carbohydrate and a trace of fiber, for a usable carb count of 2 grams; a trace of protein.

This is your third choice for what to mix into your Carolina pulled pork—mostly vinegary, but with a tomato note.

1 cup (240 ml) cider vinegar

¾ cup (180 ml) Dana’s No-Sugar Ketchup (page 263)

3 tablespoons (4.5 g) Splenda

½ teaspoon salt

½ teaspoon red pepper flakes

teaspoon cayenne

Combine everything in a nonreactive saucepan over low heat and stir together well. Bring to a simmer and let it cook for 15 minutes or so. That’s it!

Yield:
Makes roughly 1¾ cups (420 ml), or 14 servings of 2 tablespoons (30 ml) each

6 grams of carbohydrate with 1 gram of fiber, for a usable carb count of 5 grams; 1 gram protein.

Bourbon-based sauces are particularly popular on pork ribs, but they’re also good on chicken.

¼ cup (40 g) minced onion

1 tablespoon (15 ml) oil

½ cup (120 ml) red wine vinegar

1 teaspoon blackstrap molasses

1 cup (240 ml) Dana’s No-Sugar Ketchup (page 263)

¼ cup (6 g) plus 1 tablespoon (1.5 g) Splenda

2 tablespoons (30 ml) water

¼ cup (60 ml) bourbon

In a nonreactive saucepan, sauté the onion in the oil for 4 or 5 minutes. Stir in everything else and let it all simmer for 5 minutes or so.

Yield:
Makes about 2 cups (480 ml), or 16 servings of 2 tablespoons (30 ml) each

5 grams carbohydrate, 1 gram fiber, for a usable carb count of 4 grams; a trace of protein.

This is unlike any other kind of barbecue sauce— it’s mayonnaise-based, and when you baste chicken with it during smoking, it creates an amber color and a mellow flavor.

½ cup (120 g) mayonnaise

3 tablespoons (45 ml) white wine vinegar

1 teaspoon spicy brown mustard

½ teaspoon Creole Seasoning (page 485 or purchased)

1 clove garlic, crushed

1 teaspoon prepared horseradish

Just whisk everything together and use to baste chicken or as a finishing sauce. However, unlike with many other sauces, this sauce cannot be
boiled. Make sure you set part of the sauce aside to use as a finishing sauce before you use the rest for basting.

Yield:
Makes about
cup (160 ml), or 6 servings of 2 tablespoons (30 ml) each