Sugar Free Barbecue Sauce

    (74)
    45 min

    Anyone who loves BBQ sauce but can't have sugar knows that BBQ sauce is normally loaded with it! This is a sugar free BBQ sauce recipe so you can enjoy BBQ sauce without the sugar!


    63 people made this

    Ingredients
    Serves: 6 

    • 250g American yellow mustard (such as French's)
    • 10g granular no-calorie sucralose sweetener (e.g., Splenda (R))
    • 175ml cider vinegar
    • 2 tablespoons chilli powder
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground white pepper
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon soy sauce
    • 2 tablespoons butter
    • 1 tablespoon liquid smoke flavouring (optional)

    Method
    Prep:5min  ›  Cook:40min  ›  Ready in:45min 

    1. In a saucepan over medium heat, stir together the mustard, sweetener, cider vinegar, chilli powder, black pepper, white pepper and cayenne pepper. Simmer for 30 minutes.
    2. Stir in the soy sauce, butter and liquid smoke; simmer for 10 more minutes. Cool completely, and refrigerate overnight to blend flavours before using.

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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (69)

    NaomiShelton
    0

    A fabulous idea - except that liquid smoke seasoning has SUGAR in it! Will have to keep looking for a truly sugar free option.  -  14 Jul 2017

    by
    91

    Please note, this is not a tomato based barbecue sauce. this is a sauce representing the South Carolina mustard barbecue sauce. this is a good recipe of a low carb sauce, it will never be a sticky sweet Memphis style sauce or a Kansas city style, both which are based on tomatoes. In the USA there are four distinct style of BBQ. if you would like to know more about this Wikipedia has a good article.  -  25 Jul 2009  (Review from Allrecipes US | Canada)

    by
    31

    We live low carb and this is by far the best low carb sauce recipe that I have run across. My husband just loves it. I often mix it up and throw in some boiled or grilled chicken without even allowing it to sit overnight and it's wonderful. We always keep a jar in the refrigerator. Thanks for a great recipe!  -  05 Jun 2006  (Review from Allrecipes US | Canada)

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