The key ingredients are the low-carb ketchup, and the brown-sugar substitute.
Most of the rest can be tweaked to your liking.
I’ve passed this recipe along to dozens of friends and family members who were trying to eat healthier, or were diabetic as well, and it always gets rave reviews.
CHEF PERRY’S Diabetic-Friendly BBQ Sauce
12oz low carb ketchup
1/2c apple cider vinegar
1tsp onion powder
1Tbs garlic powder
½ tsp dry mustard
1Tbs ground ginger
1Tbs smoked paprika
1tsp lemon juice
1/4c sweet cream butter
1/4 c equivalent brown sugar substitute* (to taste)
1Tbs coarse black pepper
2 Tbs Franks Red Hot Sauce (opt)
Combine all ingredients and simmer 1 hour.
Baste onto meat during last ½ hour of cooking and/or serve warm at table.
*If you’re having trouble finding a brown-sugar substitute, use your favorite sugar-sub, and add 2 tsp. of molasses.
Makes 56 1-tablespoon servings.
Per Tbs – Calories: 16, Fat: 1, Sodium: 8, Carbs: 1.3, Protein: .5
PS – If I’m cooking brisket, shoulders, whole pig, or anything with “drippin’s” I’ll usually mix in a half cup of that broth to every cup of the above sauce.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.