Bought 2 racks of ribs for this sunday's football game. Does anyone have a good recipe for barbecue sauce? Or a good low carb brand that won't break the bank?

Thanks
Rob

Rob, this is my own recipe, certified by both DH and DSS (dear stepson) to be the BEST BBQ sauce they have ever eaten, low carb or no!

Now it is SPICY so those of you who don't like spicy - use diced tomatoes without the green chilies and omit the Tabasco (this would then be the "for wimps" version.... )

* Exported from MasterCook *

THE BEST (low carb) BBQ Sauce Ever!

Recipe By : Charski
Serving Size : 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces canned tomatoes with green chiles -- diced style
2 tablespoons cider vinegar
1 tablespoon Splenda
1 Tablespoon liquid smoke flavoring -- hickory flavor
1 tablespoon garlic -- minced (from a jar)
1 teaspoon Worcestershire sauce
1 tablespoon DaVinci Gingerbread flavored sugarfree
syrup
1 teaspon browning sauce -- Kitchen Bouquet
1 teaspoon Tabasco sauce -- chipotle flavor

Place all ingredients in blender. Blend til smooth. (I used my VitaMix, natch! )

Place in saucepan and simmer til thickened and slightly reduced. Should yield about 2 cups.

Cool, refrigerate; use on BBQ'd pork ribs, chicken, etc.

Description:
"serving = approx 1/4 cup at 3 g. carbs per serving"
Yield:
"2 cups"

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

Per Serving (excluding unknown items): 12 Calories; trace Fat (5.8% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 359mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.


You can also substitute caramel flavored DaVinci's if you don't own the Gingerbread flavor....

Char

Don't squat with yer spurs on!

Thank you so much Char!

There will be one other low carb person there this week but everyone else is guilt-free as far as food goes. So a recipe that non low carbers will like is essential.
Rob

Hi Rob!!

Put this in your Journal before I saw this post..


Low Carb. Georgia Barbeque Sauce

2 cups distilled white vinegar
1 tablespoon mustard
2 tablespoons ground black pepper
1 tablespoons red pepper(like pizza guy brings)
2 tablespoons salt
4-6 tablespoons Splenda
1/4 cup butter
2 (6 ounce) cans tomato paste



Directions
1 Combine the vinegar, mustard, black pepper, red pepper,
salt, Splenda, and butter in a medium saucepan. Bring to
a boil over medium heat, stirring frequently. Stir in
the tomato paste until well blended. Allow to cool.

You can add smoke if you want.

Old age ain't no place for sissies.

-Bette Davis-..
215/181/160

Rob, you're welcome! Let me know if you try it out.......

Have fun!

Char

Don't squat with yer spurs on!

[This message was edited by Charski on 09-12-03 at 06:13 PM.]

Char,

You've got the best recipes, and I'd love to hang out in your kitchen. You've got room for all the gadgets that I would buy if mine had a spare inch to spare! LOL!

The main difference between your sauce and mine is that I go a little less hot and add some onion.

I'm using the gingerbread flavor of DaVinci to make some peach preserves tomorrow. Peaches are flooding the farmer's markets at the moment.

Maggie
5'1"
Atkins since '98 (160)
Maintaining nicely (110)

Redhead until further notice!

Thanks Febe; Now I don't know which to try but I'll report back when I make them. maybe I'll combine the two, which is what I usually do. I have 240+ cookbooks and often will look at 10 recipes and then work the best of each into the finished product.

Maggie;
One of the things I liked about this condo I bought in June was the large bedroom closets and a large closet for the watr heater. First thing I did when I moved in was take the rods out of the spare room closet and add industrial shelving 6 feet wide by 3 feet deep by 7 feet tall. I added a smaller set of 5 foot wide shelving to the kitchen closet (now pantry).
The point of this long windedness is 80% of this
storage space is taken up by kitchen gadgets or pots and pans. The pots and pans I use every day I keep in the cupboards. Things like food processors and toasters, coffemakers, grinders,
blender etc I keep right on the kitchen table.
Nice thing about living alone is there's still room for 2 to eat comfortably. I bought an old china cabinet to store the cookbooks i use most often, the rest are in my office. And this is only a 900 square foot condo. So you'd be surprised what you can fit in, when you give it some thought. My Queens kitchen was 6 feet by 8 feet so creativity in storage was something I had no choice in learning.

Rob

You're right, Rob. There were only 2 closets in this whole (admittedly little - about the same sq footage as your condo) house and I have NOT done the best I can at making the best use of my space. I did build a closet in the bathroom, but that's full of towels, bedding, paper goods and all the cosmetics that I should throw away because they didn't work out for me, but I can never seem to do it until they get old enough for me to designate them as junk.

What I really need to do is construct some easily accesible storage space in the basement (not finished, but dry) and get some of my infrequently used stuff out of the main living area. I've been planning to do this since I moved in - I won't say how long ago, but I will say that I would be a member in good standing of the Procrastinator's Club of America, if only I could get around to joining. LOL!

The problem with my perpetual "to do" list, is that there's always something being added to the top 5 items. Just as something like "permanent storage solution" gets near the top, some other, more critical, item or two comes along and bumps it back down again. Eventually I will consider it a crisis and will actually do something.

Maggie
5'1" ~~ Atkins since '98 (160)/Maintaining nicely (110) ~~ Redhead until further notice!

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>I have 240+ cookbooks9<HR></BLOCKQUOTE>

Oh, my!

~~~Teelbee

174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
164/135/137-134
remember, amateurs built the Ark, professionals built the Titanic

Rob, you'll have to post your final concoction and let us know how it turns out. I cook much like you - I READ cookbooks constantly, then mix 'n match amongst recipes, plus throw in a large dash of "Char" and there I have it - or NOT! I probably have about 250 cookbooks myself.

Maggie, as for my kitchen, you'd LYAO if you could see it! It's rather like a largish postage stamp. I call it "The Butt Bumper." But I like it that way, I really detest having someone "helping me" in the kitchen! But of course I'd make an exception for YOU!! LOL!

I have annexed many other spaces in the house for my gadget overflow. Also DH has a rule - new gadget IN, old unused gadget OUT. Works for me!

Tomorrow the digital electric pressure cooker comes to the top of the heap to make some Green Tomato Chow Chow - one of the vines on my tomato plant has died off and is leaving me with about 10 big green tomatoes. No better use for 'em IMHO!

Char

Don't squat with yer spurs on!

Well i incorporated a little of everything but in the end I just did my own thing. Took half the bottles out of the fridge door to make the sauce. I sauteed 1/2 onion chopped and after a few minutes added some diced peeled peaches, after 10 minutes of stirring this I added about 1/2 cup of mystery liquor. That's bourbon or brandy or some kind of hard liquor that you only had a little left and you put it in a smaller jar and forgot about it for months. after a few seconds I turned off the kitchen lights and lit the fumes. The colors! nice show.
Don't know how much it would do for the flavor but couldn't hur. anyway added the vinegars tomatoes chilis mustard spices and simmered for 90 minutes. Then put it in my crockpot on low and will simmer until morning. Then I'll probably put it back on the stove and correct the seasonings. You don't know how much I want to put some brown sugar in. I couldn't find any sugar free gingerbread or caramel davinci yrup so i just used splenda.

This is why I don't post recipes - I don't ever remember all the ingredients. We'll see how the whole thing turns out tomorrow.
wish me luck

Rob

Maggie-I'd kill for a basement. You'll do it when the time is right.

Char - Chow chow sounds good, and carb legal too. I laughed about annexing other areas of the house-In my New York apartment my blender was in my dresser drawer.

well after being in the crockpot over night It was tasty but dark and too thick. I added another can of tomatoes and cooked 2 more hours and I have to say it is GOOOOOOOOOOD!
The ribs are almost done - one more turn and final basting and last half hour of cooking will be in 5 minutes. Just in time too I have to get myself to the store (for beer), my sisters house and to the party by 1:00. so I'll turn the ribs now and then go shower.
Rob

Rob, the chow chow is definitely carb-legal because I make it with Splenda. And good stuff it is, if I DO say so myself! LOL!

Char

Don't squat with yer spurs on!

Final report on the ribs
EXCELLENT

They were really tangy and tasty. Everyon esaid they loved them but the true test was that 5 adults and one 7 year old girl ate 6 pounds of them and didn't touch the chili. The 7 year old told her mother they were so good that "he should be a chef".

Rob

I just love it when we convince non-LCers that this diet doesn't TASTE like a diet!

Good job Rob!

Blessings!
Sharron
Author of "Low Carb Cooking at Sharron's Place," and "Extreme Lo-Carb Cuisine" to be released in December

www.thelowcarbcook.com