BBQ Sauce sugar free
- 1 tsp salt
- 1/2 cup cider vinegar
- 1/2 cup hot water
- 2 cloves minced garlic
- 2 beef bouillon cube
- 1 tbsp canola oil
- 3/4 cup worcestershire sauce
- 1 cup minced onion
- 18 oz tomato paste
- 1 cup granulated sugar - splenda
- 3/4 cup dijon mustard
- 3 tbsps liquid smoke
- 1 tbsp hot pepper sauce to taste or optional
- Carbohydrate 14.3446509197266 g
- Cholesterol 0.078 mg
- Fat 2.07255545903048 g
- Fiber 2.57021577181302 g
- Protein 2.81152222376707 g
- Saturated Fat 0.194461145868341 g
- Serving Size 1 1 Serving (112g)
- Sodium 394.134279107801 mg
- Sugar 11.7744351479136 g
- Trans Fat 0.11165475490586 g
- Calories 79 calories
Step-by-step
- Heat oil in a large pan over medium heat add onion cook and stir until translucent (about 5 mins). Mix beef bouillon cubes and water until cubes are softenend and starting to dissolbe then pour into saucepan. Bring to a simmer stirring to disolve the cubes. Mix in tomato paste, splenda, worcestershire sauce, dijon mustard, liquid smoke, salt, cider vinegar and pepper sauce. Stir until splenda has dissolved.
- Bring to a simmer, reduce heat and simmer 25-30 minutes stirring frenquently. For best results cover and refigerate overnight. Store in frig up to 1 week.
Cooks often ruin barbecue sauces by boiling them too aggressively over high heat, which scorches the tomato paste and creates a bitter, burnt residue on the bottom of the pan. Maintaining a gentle simmer over medium-low heat prevents the tomato solids from burning while allowing excess moisture to evaporate.
Pairing and Applications
This savory condiment pairs exceptionally well with rich proteins like pork shoulder, beef brisket, or smoked chicken thighs, where the high concentration of vinegar and dijon mustard cuts through heavy fats. Brush the sauce onto meat only during the final five minutes of cooking to prevent the artificial sweetener from scorching under direct flame. For optimal texture, store the finished sauce in an airtight glass jar in the refrigerator for up to seven days.
- Stir constantly during the initial simmering phase to fully dissolve the bouillon cubes.
- Cool the sauce completely before sealing the container to prevent condensation dilution.
