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From our Popular Recipe results for Barbeque Sauce
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Keto Five-Spice Barbecue Sauce
Keto Five-Spice Barbecue Sauce
Ingredients
- 1 small onion
- 1/2 small green bell pepper
- 2 celery ribs
- 3 cloves garlic
- 2 tablespoons (30 ml) olive oil
- 1 can (14 ounces, or 420 ml) chicken broth
- 160 ml cider vinegar
- 3 tablespoons (49.5 g) tomato paste
- 5 tablespoons (75 ml) spicy mustard
- 3 tablespoons (4.5 g) Splenda
- 1/4 teaspoon blackstrap molasses
- 2 tablespoons (30 ml) Keto No-Sugar-Ketchup
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne
Method
- Chop the onion, pepper, and celery fairly fine-feel free to use a food processor for this; I did! Crush the garlic, too
- In a big saucepan with a heavy bottom over medium heat, heat the olive oil and add the chopped vegetables
- Saute them until everything is soft
- Now stir in everything else, turn the heat down, and let the whole thing simmer for 15 to 20 minutes
- Spoon over pork-preferably pork you’ve rubbed with Cajun Seasoning
Makes about 1 quart (960 ml), or about 16 servings of 1/4 cup (60 ml) each
- Each serving will have 4 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 3 grams; 1 gram protein
Full List of Barbecue-Sauce Recipes
Full List of Sauce Recipes
Full List of Barbecue Recipes
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Recipe For Barbecue Sauce:Chop the onion, pepper, and celery fairly fine-feel free to use a food processor for this; I did! Crush the garlic, too In a big saucepan with a heavy bottom over medium Continue Reading →
Keto Chinese Sticky Wings Recipe:Cut your wings into drumettes if they are whole Put your wings in a big resealable plastic bag Mix together everything else, reserving some marinade for basting, and Continue Reading →
Barbecued Brisket Slow Cooker Recipe:Place brisket in slow cooker Combine remaining ingredients Pour over meat Cover and cook on low 8 to 10 hours Remove meat from sauce Slice very thinly Yield: 10 servings Continue Reading →
Barbecued Beef Roast Slow Cooker Recipe:Place roast in slow cooker Combine remaining ingredients and pour over Cover and cook on low for 6 to 10 hours Yield: 8 servings Per serving: 229 g water; 411 calories Continue Reading →