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

That sounds great. I've had too many recipes this summer with brown
sugar and molassed...I've put on a few pounds because of it.

In article >,
Peter A > wrote:

> 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.

Thanks for that.

I'd not considered trying Splenda in BBQ sauce.
The sweetness really can make a difference, but it does not carmelize???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
says...
> Thanks for that.
>
> I'd not considered trying Splenda in BBQ sauce.
> The sweetness really can make a difference, but it does not carmelize???
> --
> Peace, Om
>

I think you are right - no caramelization.

--
Peter Aitken

"Peter A" > wrote in message
...
> In article >,
> says...
>> Thanks for that.
>>
>> I'd not considered trying Splenda in BBQ sauce.
>> The sweetness really can make a difference, but it does not carmelize???
>> Peace, Om
>>
>
> I think you are right - no caramelization.
> Peter Aitken

How about roasting sliced tomatoes before adding? Or "toasting" them in a
skillet like we chile? This might caramelize the sugars in the tomatoes (and
onions if you like them). Not quite the same ...
Edrena

On Wed, 15 Aug 2007 10:35:59 -0400, Peter A >
wrote:

>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.

Dang, that looks delicious Peter. Snipped and saved.

koko
---
http://www.kokoscorner.typepad.com
updated 8/12

"There is no love more sincere than the love of food"
George Bernard Shaw

"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

On Wed, 15 Aug 2007 19:57:12 -0700, "Kent" > wrote:

>Go to your doctor, get a blood glucose, and if it's over 100
>you should take this quite seriously.

I will.


--

Politics is the art of looking for trouble, finding it everywhere, diagnosing it incorrectly, and applying the wrong remedies. Groucho Marks

<sf> wrote in message ...
> On Wed, 15 Aug 2007 19:57:12 -0700, "Kent" > wrote:
>
>>Go to your doctor, get a blood glucose, and if it's over 100
>>you should take this quite seriously.
>
> I will.
>
>

I've been doing tests every year, and this year I had a more involved test,
the kind that shows a 3 month average. It averaged 104. At the time of the
test, the fasting figure for that morning was 102. My doctors have not
taken this figure seriously, maybe for the reason that it has read
consistently hovering over the figure of 98-102 for years.

Dietary habits and exercise can be a great factor in bring it down .

Dee Dee