1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (116 page)

1 gram of carbohydrate, a trace of fiber, and a trace of protein.

Forget pork! In Texas, barbecue means beef, and lots of it. The typical barbecue cut for Texans is brisket, but I like this sauce on beef ribs. Especially if they’ve been rubbed with the Big Bad Beef Rib Rub (page 488)!

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

2 tablespoons (30 ml) white vinegar

2 tablespoons (30 ml) oil

1½ teaspoons blackstrap molasses

1 tablespoon (15 ml) sugar-free imitation honey

2 tablespoons (3 g) Splenda

1½ teaspoons Worcestershire sauce

1½ teaspoons lemon juice

1 teaspoon pepper

1 clove garlic

¼ teaspoon cayenne

Stir everything together in a saucepan and let it simmer over low heat for five minutes or so.

Yield:
Makes roughly 1½ cups (360 ml), or 12 servings of 2 tablespoons (30 ml) each

6 grams of carbohydrate per serving, with 1 gram of fiber, for a usable carb count of 5 grams; 1 gram of protein. Carb count does not include polyol in sugar-free honey.

This is the obvious choice if you want a finishing sauce to go with something you’ve seasoned with the Five-Spice Rub and Mop (pages 489–490). It’s good on anything, though!

¾ cup (180 ml) Dana’s No-Sugar Ketchup (page 463)

½ cup (120 ml) light beer

cup (80 ml) cider vinegar

1½ tablespoons (2 g) Splenda

¼ teaspoon molasses

1 tablespoon (15 ml) Worcestershire sauce

1 clove garlic

1 teaspoon cumin

¾ teaspoon five-spice powder

Combine everything in a nonreactive saucepan and let it simmer for 5 minutes or so.

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

3 grams of carbohydrate, with a trace of fiber, and a trace of protein.

This is a classic Texas-style barbecue sauce, and it’s killer on a slow-smoked hunk of brisket.

2 tablespoons (28 g) butter

½ cup (80 g) minced onion

1 clove garlic, crushed

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

1 tablespoon (7.8 g) chili powder

¼ cup (6 g) Splenda

½ teaspoon molasses

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) wine vinegar

2 teaspoons Worcestershire sauce

1 teaspoon liquid smoke flavoring (such as the one made by Colgin)

1 teaspoon yellow mustard

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon cayenne

Melt the butter in a nonreactive saucepan and sauté the onion and garlic for 4 or 5 minutes. Add everything else, whisk it smooth, and bring to a simmer over low heat. Let the whole thing simmer for 5 minutes or so. It’s hot! It’s wonderful, too, especially on beef.

Yield:
Makes about 2 cups (480 ml), or 16 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.

This is perhaps the most unusual barbecue sauce in this book—and one of the best. The flavor is evenly balanced between maple, orange, bourbon, and cayenne, giving it flavors from virtually every region of the country. It’s wonderful on pork or chicken.

2 tablespoons (28 g) butter

2 tablespoons (20 g) minced onion

½ cup (120 ml) bourbon

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

¼ cup (60 ml) cider vinegar

¼ teaspoon orange extract

¼ cup (60 ml) sugar-free pancake syrup

1 tablespoon (15 ml) blackstrap molasses

2 tablespoons (3 g) Splenda

1 tablespoon (15 ml) Worcestershire sauce

¼ green pepper, minced

¼ teaspoon cayenne

In a nonreactive saucepan over low heat, melt the butter and sauté the onion for 5 minutes or so. Add everything else, stir it up, and bring it to a simmer. Let it cook for 7 to 10 minutes.

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

8 grams of carb, with 1 gram of fiber, for a usable carb count of 7 grams. This count does not include the polyols in the sugar-free pancake syrup.

My German-descended husband named this one. It’s very fruity! It’s especially good on poultry, but try it on pork as well.

½ jalapeno

cup (110 grams) low-sugar apricot preserves

2 tablespoons (30 ml) bourbon

2 tablespoons (30 ml) lime juice

1 tablespoon (15 ml) cider vinegar

2 tablespoons (30 ml) Dana’s No-Sugar Ketchup (page 463)

1½ teaspoons soy sauce

2 teaspoons Splenda

¼ teaspoon blackstrap molasses

1 teaspoon Worcestershire sauce

1 tablespoon (10 g) minced onion

2 cloves garlic

½ teaspoon ginger

1 dash salt

1 dash pepper

2 teaspoons prepared horseradish

Mince the jalapeno (don’t forget to wash your hands afterward!). Measure everything into a nonreactive saucepan and whisk together well. Turn heat to low and bring to a simmer. Let simmer for 5 to 10 minutes.

Yield:
8 servings of 2 tablespoons (30 ml) each

6 grams carbohydrate, with a trace of fiber, and a trace of protein.

The name of this sauce is partly from the tangerine note, which is unusual and delicious, but it’s also from the fact that this sauce is at least as hot as the Florida sun! It is especially good on poultry.

1 12-ounce (360-ml) can Diet-Rite tangerine soda

¼ cup (6 g) Splenda

1 tablespoon (7.8 g) chili powder

2 teaspoons black pepper

1 teaspoon ginger

1 teaspoon dry mustard

1 teaspoon onion salt

4 cloves garlic, crushed

½ teaspoon cayenne

½ teaspoon coriander

½ teaspoon red pepper flakes

1 whole bay leaf

½ cup (120 ml) cider vinegar

1 tablespoon (15 ml) sugar-free imitation honey

1 tablespoon (15 ml) Worcestershire sauce

¾ cup (180 ml) Dana’s No-Sugar Ketchup (page 463)

Pour the soda into a nonreactive saucepan and turn the heat under it to medium-low. While that’s heating, measure the other ingredients into the sauce. By the time you get to the ketchup, it
should be simmering. Whisk everything together until smooth and let it simmer over lowest heat for 10 to 15 minutes.

Yield:
Makes about 3 cups (710 ml), or 24 servings of 2 tablespoons (30 ml) each

Only 3 grams of carb per serving, with a trace of fiber, a trace of polyols, a trace of protein.

This is for use with the Sweet Spice Islands Rub (page 493), of course!

2 tablespoons (28 g) butter

¼ cup (40 g) minced onion

1 clove garlic, crushed

cup (80 ml) Dana’s No-Sugar Ketchup (page 463)

1 tablespoon (15 ml) cider vinegar

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) Worcestershire sauce

1 tablespoon (15 ml) sugar-free imitation honey

1 tablespoon (1.5 g) Splenda

1 tablespoon (7 g) Sweet Spice Islands Rub (page 493)