I am feeling a deep longing for some oven baked BBQ spare ribs.
Does the Group have any low carb BBQ sauce recipes and/or advice?

I follow a recipe posted by Barb Schaller. Concerning the oven cooking of
these ribs. She posted a spare rib in a pineapple sauce a while back in
RFC. I just use to use BBQ sauce instead of her sauce.

Season the ribs with salt, pepper and some garlic powder, smother in
onions and either wrap them up indivually air tight or put them in a
roasting pan that just fits them (1 layer deep) and seal that up with foil
good and tight, Put in a PreHeated 350F oven for a hour. Remove the foil
and smother with sauce (this part will change) and cook another hour. Well
my prefered sauce was Bulls Eye. I'm type 2 bye-bye Bulls Eye.

I'm hoping to get a killer recipe from the group for a low carb BBQ
dipping sauce.

Failing that: add some tomato paste, sugar twin, unsweetened apple juice,
lime juice and zest, ground chipotle powder, liquid smoke to crushed
tomatoes then simmer it thick. What do you think? I've never made BBQ
dipping sauce from scratch.

Might add these optionals: garlic, green/red bell pepper and onion too.
After lightly food processing them into small chunks.

Am I missing a high carb item or hidden sugar?

I know the apple juice will push the carbs up a bit, but I won't be
drinking this sauce but using it by the tbsp or so. Probably a 2 oz tub to
dip in most of the time. So the carbs would be lower due to serving size.
Might be nice with chicken strips too.

--
Last year's nuts must go.
- Michael Odom

"hahabogus" > wrote in message
...
>I am feeling a deep longing for some oven baked BBQ spare ribs.
> Failing that: add some tomato paste, sugar twin, unsweetened apple juice,
> lime juice and zest, ground chipotle powder, liquid smoke to crushed
> tomatoes then simmer it thick. What do you think? I've never made BBQ
> dipping sauce from scratch.

Sounds good, certainly worth trying. As a variant, maybe cider vinegar
instead of the apple/lime juice? And I'd definitely add the garlic : )

Nicky.

--
HgBA1C 10.5/6.4/<6 Weight 95/83/72
1g Metformin, 50g Thyroxine
T2 DX 05/2004

In article >,
hahabogus > wrote:

> I am feeling a deep longing for some oven baked BBQ spare ribs.
> Does the Group have any low carb BBQ sauce recipes and/or advice?

Repost:

* Exported from MasterCook *

Indispensable Almost No Carb Barbecue Sauce

Recipe By :Jenny the Bean (asdlc)
Serving Size : 0 Preparation Time :0:00
Categories : condiment low-carb


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons vinegar
15 ounces tomato sauce -- plain
3 tablespoons Worcestershire sauce
1 1/2 tablespoons yellow mustard
3/4 tablespoon Frank's Hot Sauce
3/4 tablespoon salt -- optional
1 dash cayenne pepper
3 teaspoons lemon juice
1 1/2 teaspoons liquid smoke flavoring
2 tablespoons Splenda® granular -- (18 drops liquid)

Add vinegar and all other ingredients except mustard to a sauce pan and
slowly heat. Put mustard in a cup and slowly stir in a couple tablespoons
of sauce until well blended. Then add mustard mixture back to sauce in
pan.

Bring to a boil, and lower heat. Let simmer for a few minutes. Let cool,
then refrigerate.

Note: this sauce will taste a bit peculiar if you taste it when it is
still hot. Don't worry! Something magical happens when it sits in the
fridge.

Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce
is 1 gm carbs, 6 calories.

Source:
"http://www.geocities.com/jenny_the_bean/"


- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 2g Total Fat; (6% calories from fat);
8g Protein; 50g Carbohydrate; trace Cholesterol; 8118mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0
Fat; 1 Other Carbohydrates

Priscilla Ballou > wrote in news:vze23t8n-
:

> In article >,
> hahabogus > wrote:
>
>> I am feeling a deep longing for some oven baked BBQ spare ribs.
>> Does the Group have any low carb BBQ sauce recipes and/or advice?
>
> Repost:
>
> * Exported from MasterCook *
>
> Indispensable Almost No Carb Barbecue Sauce
>
Snip

* Exported from MasterCook *

Mustard BBQ Sauce

Recipe By :n/a
Serving Size : 0 Preparation Time :0:00
Categories : Accompaniment Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup finely-chopped white onion
1/2 cup vinegar
1/3 cup spicy brown mustard
1/2 teaspoon celery seed
4 garlic cloves -- minced
= (or garlic powder to taste)
5 packets Splenda - (to 6) -- or to taste
1 teaspoon brown Sugar Twin
1/2 teaspoon Liquid Smoke

In a small saucepan, combine onion, vinegar, mustard, celery seed, garlic,
sweeteners and Liquid Smoke. Bring to boiling.

Reduce heat; cover and simmer for 10 minutes, stirring frequently, until
sauce reaches desired consistency.

Remove from heat. Spoon over grilled or broiled beef, pork or chicken.

This recipe yields approximately 1 cup sauce; 2 carb grams per tablespoon.

Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-12-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 39 Calories; trace Fat (5.4%
calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



--
Last year's nuts must go.
- Michael Odom

Priscilla Ballou > wrote in news:vze23t8n-
:

> In article >,
> hahabogus > wrote:
>
>> I am feeling a deep longing for some oven baked BBQ spare ribs.
>> Does the Group have any low carb BBQ sauce recipes and/or advice?
>
> Repost:
>
> * Exported from MasterCook *
>
> Indispensable Almost No Carb Barbecue Sauce
>
> Recipe By :Jenny the Bean (asdlc)
> Serving Size : 0 Preparation Time :0:00
> Categories : condiment low-carb
>
>
Snip


* Exported from MasterCook *

Thai Sweet And Sour Chile Dipping Sauce

Recipe By :Karen Barnaby
Serving Size : 0 Preparation Time :0:00
Categories : Accompaniment Condiments
Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Splenda
1 cup boiling water
1/2 red bell pepper -- stem removed, but
with the seeds and core left in
1 fresh chili pepper - (to 3)
2 garlic cloves -- smashed
1 teaspoon salt
4 tablespoons lemon or lime juice
3 tablespoons fish sauce

Combine the Splenda and boiling water. Let sit until cool.

Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4
of the Splenda mixture in a food processor or blender. Blend until smooth.
The pepper seeds will remain whole.

Add to the rest of the Splenda mixture along with the lime juice and fish
sauce. Keeps for 1 week, covered and refrigerated.

This recipe yields 1 1/2 cups.

Total Carbohydrates: 21.43 grams
Total Carbohydrates minus Fiber: 18.09 grams
Carbohydrates per Serving (1 Tbsp.): 0.9 grams
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75 grams

Source:
"Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca"
S(Formatted for MC6):
"05-28-2003 by Joe Comiskey - Mad's Recipe Emporium"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 129 Calories; 7g Fat (45.8% calories
from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
2142mg Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



--
Last year's nuts must go.
- Michael Odom