Here’s a recipe for a Low-Carb Barbecue Sauce I modified slightly from the original I shared in the Wheat Belly 30-Minute Cookbook.
You may have noticed that nearly all commercial barbecue sauces at the supermarket contain high-fructose corn syrup, corn syrup, or sugar as primary ingredients, converting your tasty barbecued ribs or chicken into a toxic sugar exposure.
This low-carb version yields 8 grams net carbs per 1/4 cup due to the carbs from tomatoes and the bit of molasses. (The molasses is optional, but does add some extra depth of flavor.) Spread on ribs, chicken, or burgers that contain zero carbs, and you can enjoy your barbecued dish without any concern over sugar exposures.
(The speckles in the photo are mustard seeds from the stone-ground mustard I used.)
Makes 3 cups
1/4 cup olive oil
3 cloves garlic, minced
1 shallot, minced
1 tablespoon chili powder
1 can (28 ounces) tomato puree
2 tablespoons molasses
1 tablespoon apple cider vinegar
2 tablespoons mustard
1/2 teaspoon ground red pepper
1/2 teaspoon sea salt
1 tablespoon onion powder
1 tablespoon Virtue Sweetener (or other natural sweetener equivalent to 4 tablespoons sugar)
In medium saucepan over medium heat, heat oil, then add garlic, shallot, and chili powder and stir for 2-3 minutes.
Stir in tomato puree, molasses, vinegar, mustard, pepper, salt, onion powder, sweetener and mix frequently for 15 minutes, reducing heat to low if mixture comes to a boil.
Remove from heat and cool before storing in the refrigerator.