My mom is diabetic, and lives with me. So the recipe would be good. Thnx.
MY SUGAR FREE B-B-Q-SAUCE
1 large onion, chopped fine (minced)
1 Tablespoon minced garlic (3 cloves)
1/2 cup canola vegetable oil
1 cup tomato paste (10-12 oz; or (2)*6oz cans)
1 cup cider vinegar
1/2 cup Sugar-free Maple Syrup (one used for pancakes)
1/2 cup Splenda
1/2 cup worcestershire sauce
1 cup Dijon mustard OR ****substitute 1 cup yellow mustard with 1 teaspoon celery seed
2 Tablespoons Chili powder
1 Tablespoon ground cumin
1 teaspoon crushed red pepper flakes
IN A LARGE SAUCEPAN on low heat, saute the onions and garlic in the vegetable oil for 10-15 minutes, until onions are translucent not brown.
Add the tomato paste, vinegar, 1/2 cup Sugar free MAPLE Syrup and 1/2 cup Splenda, Worcestershire sauce, mustard, chili powder, cumin and red pepper flakes. Simmer uncovered on low heat for 25-30 minutes. after use take leftover and REFRIGERATE, to usee as ribs or chicken marinade later, and extra Bar-b-que sauce for sandwiches, use additional sauce on side for dipping.
I bake country ribs in oven for 1 hr, then add BBQ sauce, and after 2 hrs they are really done.
***IF YOU WANT THE SUGAR VERSION JUST REMOVE THE 1/2 CUP SUGAR FREE MAPLE SYRUP AND the 1/2 CUP SPLENDA THEN.... SUBSTITUTE 1 CUP OF HONEY.