ARE YOU ALOUD BARBECUE SPARE RIBS I KNOW YOU ARE ALOUD RIBS BUT ITS THE BARBACUE SAUCE IM NOT SURE ABOUT?
IF ANYONE HAS A GOOD RECIPE PLEASE FILL ME IN BECAUSE I REALLY ENJOY BARBACUE RIBS.

You're right about the ribs, and you're also right about the sauce. Most processed sauces have sugar or sugar products in them.

If no one comes up with a recipe for you tonight, I'll try and hunt one up tomorrow. I know I have one somewhere!!

THANKS SHARON,
LOOKIN FORWARD TO HAVIN SOME MOUTH IS WATERIN ALREADY
Mmmmmmmmmmmmmmmmmmm

Here's a recipe for Mustard Barbecue Sauce taken from the lowcarb luxury site.


http://www.lowcarbluxury.com/recipe...pe-sauce11.html


Here's a copy of recipes I also had saved that I took off the web a couple years ago. Unfortunately I didn't save the web address at that time, so I can't give the proper credit to the creator. (Now, when I save recipes from the web, I like to keep the web addresses).

Hope this gives you some ideas, perhaps you can come up with your own creation and pass it on to us.

Barbecue sauce

Put all of this in a medium saucepan over low heat:

1 10.7 oz can Tomatoe sauce
1 stick of butter
1/4 c. vinegar
2 Tbls. Worcestershire sauce
1/2 Tbls. salt
1 Tbls. mustard
2 Tbls. liquid smoke
4 tsp. brown sugar twin
1/2 tsp. garlic powder
1/4 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne pepper

I just cook on low heat for about 30 minutes, stirring occasionally and pour
into a quart jar or old barbecue sauce bottle (or 2).


Tangy Barbeque Sauce

2--4oz. cans tomato sauce
1/2 cup Splenda
3TB. worchestershire sauce
2 TB. liquid smoke
1 heaping TB. of horseradish
2TB prepared mustard
1 1/2 tsp. garlic powder
1 1/2 tsp. black pepper, use more if you want hotter sauce
1 stick butter
salt to taste

Mix all the ingredients in a a saucepan and simmer for 15 to 20 minutes.
It will keep about 2 weeks in the fridge. Keep in tightly covered jar.
Total Carbs for whole batch is figured to be 25.

thanks sharon i will have to have a go at them