Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone

Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Soups Sauces & Appetizers
User Name
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey

Thread Tools Display Modes
  #1   ^
Old Sun, Aug-04-19, 05:24
Kristine's Avatar
Kristine Kristine is offline
Forum Moderator
Posts: 22,006
Plan: Primal
Stats: 171/155/155 Female 5'7"
Progress: 100%
Location: Southern Ontario, Canada
Default Quick & Dirty BBQ Sauce

This has been my go-to BBQ sauce for years, originally inspired by this recipe: Crockpot Country Style Ribs. I've never bothered to measure the ingredients; I usually just throw it all in there, but I thought I'd measure for once so I could share a reasonably accurate recipe.

- I do not have a BBQ. I've never tried this as a brush-on type of sauce. I've only used it as a simmer sauce: stove top, crock pot, or Instant Pot. A lot of SF BBQ sauce recipes have a lot of added water, and I don't do this because a lot of water (broth) will cook into it from your raw meat. This probably won't happen if you're actually barbecuing.
- As mentioned, I've only ever thrown this stuff together without measuring it, and it's always a tasty sauce. Sometimes, I'm missing some ingredients. This was actually the first time I tried it with liquid smoke! It came out great. Non-LC DH loved it. Feel free to experiment! I'm not a vinegar or smoke fan; you might want to increase those.
- I call it "quick and dirty" because it's made entirely from easy ingredients I already have in the fridge and in my spice cupboard. It might be a little higher in carbs than some folks want to go.
- It never tastes all that great when it's first mixed, but once it's cooked and your meat juices and fats have blended in, it's awesome.
- I like to simmer it down a bit to thicken it after the meat is cooked, especially if I did it in the Instant Pot.
- Awesome on chicken and ribs.

1/2 cup SF ketchup - I use Heinz
3 Tbsp apple cider vinegar
1 Tbsp worcestershire sauce
1 Tbsp lite tamari (or soy sauce, but it will be much saltier)
1/2 tsp Huy Fong chili garlic sauce (optional; could sub cayenne or hot sauce)
1/2 tsp prepared mustard
1/4 tsp each garlic powder and onion powder
1/8 tsp liquid smoke
1 packet Splenda + 1 packet cyclamate... OR sweetener to taste (optional but highly recommended)

This makes about 6 servings. Nutrition per serving, using my ingredients:
15 calories
1 g fat
1 g protein
3 g carb

You're best off to do your own nutrition analysis based on the ingredients you use. They vary greatly by brand.


Last edited by Kristine : Sun, Aug-04-19 at 05:30.
Reply With Quote
Sponsored Links
  #2   ^
Old Thu, Aug-08-19, 17:37
JessAus's Avatar
JessAus JessAus is offline
Senior Member
Posts: 691
Plan: Primal/IF
Stats: 220/165/176 Female 5'10"
Progress: 125%
Location: Western Australia

Thanks Kristine I am going to try this
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT -6. The time now is 05:08.

Copyright © 2000-2021 Active Low-Carber Forums @
Powered by: vBulletin, Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.