Bludawg
somebody shut me the fark up.
I have a good friend that was diagnosed with diabetes and she loves some SBR's on her BBQ but had to give it up. We where talking a few weeks ago and the subject came up when I mentioned I was going to cook some ribs. There is just something about a woman pouting over stuff that gets to me. So I went on a quest to help her out so she could enjoy her BBQ once more in the fashion she likes. It has been a quest it took a few attempts to get the SBR flavor just right then convert it to Low Carb without farkin it up.
I Started out with my ketchup recipe then began to duplicate SBR using it as the base and a bottle of SBR's for a comparison. I was amazed at just how few ingredients it took to get on track getting the proportions well that was a little more difficult. I worked in small batches until I got it just right then made a batch and did some blind tests with a few folks. it passed muster and in a few cases was preferred over the original due to it being a little thinner( I believe the lack of the HFCS was the cause so I had to change this from a no cook sauce to a cooked sauce to tighten it up with some arrowroot.
Now that I had a good clone it was time to work on the conversion for this I chose Stevia in the Raw to replace all the Dark Brown sugar and added a little Molasses. once I thought I had the flavor right again another round of blind testing only 1 person out of the 10 guessed right.I ran the sauce recipe through a Nutritonal Calculator serving size is 2 Tblspns same a SBR'S : SWR's 70 calories & 18gr of carbs MINE: 20 calories & 4gr of carbs.
I made up a batch and cooked up a rack of Babyback ribs Friday I delivered them to my friends office in time for lunch. I sure was good to see a smile where pout had been.
RECIPES
Homemade Ketchup
12 ounces Tomato Paste
1/2 cup* Dark Brown Sugar
1/2 teaspoon Dry Ground Mustard
1/2 teaspoon Kosher Salt
1/2 teaspoon Cinnamon
1/4 teaspoon of Ground Clove
1/4 teaspoon of Allspice
1/4 teaspoon of Cayenne Pepper
1 pinch Mace
2/3 cup Hot Water
4 tablespoons Red Wine Vinegar
DIRECTIONS:
Combine sugar,vinegar & spices in a large mixing bowl with the water
Stir until the sugar is completely dissolved.
Whisk in the Tomato paste
Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last for 3 weeks in the fridge.
**for low carb substuite Stevia and 1 tbl molasses
Sweetbaby Rays Clone
1-1/2 cups *Dark Brown Sugar, packed
1-1/4 cups Homemade Ketchup
1/2 cup Red Wine Vinegar
1/2 cup Water
1 tablespoon Worcestershire Sauce
2-1/2 teaspoons Ground Mustard
2 teaspoons Paprika
1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
DIRECTIONS:
Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed.
*NOTE* for a thicker sauce, simply omit the water or stir in 2 teaspoons of Arrowroot
bring to a boil reduce heat & Simmer for 20 min
** replace the Dark Brown Sugar with an Equal amount of Stevia in the Raw & 1 Tbl of Molasses for the Low Carb version.
I Started out with my ketchup recipe then began to duplicate SBR using it as the base and a bottle of SBR's for a comparison. I was amazed at just how few ingredients it took to get on track getting the proportions well that was a little more difficult. I worked in small batches until I got it just right then made a batch and did some blind tests with a few folks. it passed muster and in a few cases was preferred over the original due to it being a little thinner( I believe the lack of the HFCS was the cause so I had to change this from a no cook sauce to a cooked sauce to tighten it up with some arrowroot.
Now that I had a good clone it was time to work on the conversion for this I chose Stevia in the Raw to replace all the Dark Brown sugar and added a little Molasses. once I thought I had the flavor right again another round of blind testing only 1 person out of the 10 guessed right.I ran the sauce recipe through a Nutritonal Calculator serving size is 2 Tblspns same a SBR'S : SWR's 70 calories & 18gr of carbs MINE: 20 calories & 4gr of carbs.
I made up a batch and cooked up a rack of Babyback ribs Friday I delivered them to my friends office in time for lunch. I sure was good to see a smile where pout had been.
RECIPES
Homemade Ketchup
12 ounces Tomato Paste
1/2 cup* Dark Brown Sugar
1/2 teaspoon Dry Ground Mustard
1/2 teaspoon Kosher Salt
1/2 teaspoon Cinnamon
1/4 teaspoon of Ground Clove
1/4 teaspoon of Allspice
1/4 teaspoon of Cayenne Pepper
1 pinch Mace
2/3 cup Hot Water
4 tablespoons Red Wine Vinegar
DIRECTIONS:
Combine sugar,vinegar & spices in a large mixing bowl with the water
Stir until the sugar is completely dissolved.
Whisk in the Tomato paste
Store in an airtight container in the fridge and overnight for the flavors to develop. This ketchup recipe should last for 3 weeks in the fridge.
**for low carb substuite Stevia and 1 tbl molasses
Sweetbaby Rays Clone
1-1/2 cups *Dark Brown Sugar, packed
1-1/4 cups Homemade Ketchup
1/2 cup Red Wine Vinegar
1/2 cup Water
1 tablespoon Worcestershire Sauce
2-1/2 teaspoons Ground Mustard
2 teaspoons Paprika
1-1/2 teaspoons Kosher Salt
1 teaspoon Black Pepper
DIRECTIONS:
Measure and add all ingredients to a large bowl and whisk well until the sugar has dissolved and the spices are thoroughly distributed.
*NOTE* for a thicker sauce, simply omit the water or stir in 2 teaspoons of Arrowroot
bring to a boil reduce heat & Simmer for 20 min
** replace the Dark Brown Sugar with an Equal amount of Stevia in the Raw & 1 Tbl of Molasses for the Low Carb version.
