"Peter A" > wrote in message
...
>I whipped this up for a diabetic friend and it turned out great on pork
> ribs. The flavor is sweet/sour (more sour) with a bit of heat and a lot
> of smoke. I did not write down precise quantities, but these will be
> pretty close.
>
> 1/2c canned chipotle peppers in adobo sauce
> 1c diced tomatoes with juice
> 1/3c cider vinegar
> 3 packets splenda
> Couple dashes Worcestershire
> Couple dashes Tabasco or other hot sauce
> 1 tsp black pepper
> 1/2 tsp salt
>
> Combine all ingredients in a small saucepan and simmer for 20 minutes.
> Blend until smooth. Continue simmering until desired consistency is
> reached. Check for salt.
>
>
> --
> Peter Aitken
>
>
It looks good. I'm going to try it. When I make my own barbecue sauce I
always finely mince onions and garlic, and saute them until they are soft
and slightly browned. I will add the above ingredients to the onion-garlic
mixture.

BTW, this isn't just for diabetics. 40-60% of adults over the age of sixty
have the Metabolic Syndrome, or the prediabetic state. It's very important
for that group to not eat foods with a high glucose load, or with the
capacity to raise the blood glucose quickly after eating. Molasses is one of
the worst ingredients. I find Splenda to be quite a good substitute for this
kind of food. Go to your doctor, get a blood glucose, and if it's over 100
you should take this quite seriously.

Cheers,

Kent