Feb 17 2008
Fructose Sweetened Homemade BBQ Sauce – recipe
Not being able to eat sugar can be a pain sometimes….like when you get cravings for BBQ Ribs. After lots of research and trying out a few recipes, I have landed on one that I am please with so far. I know it’s not my ever so favorite Shorty’s BBQ Sauce, but until I figure out what the heck the secret ingredients are, this will do.
Tomorrow I will lather it on some Ribs…and, as always, I will let you know how they turn out!
Homemade BBQ Sauce
Ingredients:
2 Tablespoons Vegetable Oil
1 Onion, minced
3 Garlic Cloves, crushed/minced
1 1/2 Cups of Homemade sugar-free Ketchup (see recipe bellow)
1/2 Cup Apple Cider Vinegar
1/4 Cup Soy Sauce
1/3 Cup Fructose
1 Tablespoon Chili Powder (sweet – not spicy)
1/2 teaspoon Cayenne pepper
1 teaspoon Beef Bullion Paste (just add a little water if you have powder)
1 Tablespoon Malt Syrup
1/8 teaspoon Salt
1/8 teaspoon Garlic Powder
1 2-inch slice of very ripe Mango
1/2 teaspoon Liquid Smoke
Directions:
In a large cast iron skillet, heat vegetable oil over medium-high heat. Add onion and garlic and sauté for 5 minutes. Then, add the rest of the ingredients except for the liquid smoke.
Stirring constantly, cook for 20 minutes. In the last minute, add the liquid smoke and combine. Remove from heat and let cool.
Makes 2 1/2 – 3 Cups of Sauce.
Homemade Ketchup
Ingredients:
1/2 Cup + 2 Tablespoons Fructose
2 Tablespoons Water
1/8 teaspoon Cream of Tartar
170 grams (6oz) Tomato Paste
6 Tablespoons White Vinegar
1/4 Cup Water
1 Tablespoon Fructose
1 teaspoon Salt
1/4 teaspoon Onion Powder
1/8 teaspoon Garlic Powder
Directions:
In a saucepan over medium heat, combine 1/2 cups + 2 tablespoons of fructose with 2 tablespoons of water and the cream of tartar. Stir constantly until it has reached softball stage – 112°C (234°F). Immediately remove from heat.
Add all other ingredients and then return saucepan to medium-high heat and bring to a boil. Then, reduce the temperature to low and let it simmer for 20 minutes of until thick, stirring constantly.
!!I highly recommend wearing a long-sleeved red shirt and some sort of protective gloves as well as using a splatter guard on your saucepan to keep splatter from burning you…I got some on my face…trust me, it hurts!!!
If you can’t eat sugar because of Diabetes, then the Malt Syrup and Fructose in this and any recipe are not appropriate. The amount of Fructose is extrememly high and the difference between fructose and sugar is that the body uses the fructose and malt syrup slower than it does the sugar…still the effects are the same although ur sugars will not spike the same way….in fact it now believed that diabetics can digest sugar in small amounts and still be safe. As a diabetic myself who is always under control I stay away from foods with such ingredients…sugar-free for a Diabetic doesn’t mean it is okay to eat…
Natalie: Thanks for the comment on my blog! I am actually not diabetic. I have a sugar allergy to refined “table sugar”. It happened after I had my son b/c all my hormones are off the wall with breast feeding. It should return to normal once I can finally stop…hopefully in a few months now. So, products like malt syrup, honey, agave nectar, fructose, and good old regular fruits and vegetables are perfectly fine for me. While artificial sweeteners are not. I know there are a plethora of natural sweeteners available in the US, but here in Germany there aren’t many at all. But, I can find plenty of products with fructose or no sugar at all. And, corn syrup isn’t a problem here either.
Wow! This is a very good and rear article on BBQ. I love to eat sugar which is a very good place for my kind of sweet lovers. This can be made at home which is a very good home made food recipe.
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