It’s hotter than hot right now, and most weekends, I can count on my guy to grill a ton of meat for the week…have I mentioned how happy I am, that Jason is on summer break?!
I love making my own sauces and dressings, and right now as we’re trying to mostly stay low-carb, making our own BBQ sauce is a no-brainer.
Most of the time, I use raw honey, or maple sugar in place of sugar (like my Blueberry Maple BBQ Sauce – so good!), but since I’m keeping myself in ketosis as much as possible, I did use a bit of Splenda – if faux sugar ain’t your thang, use a tsp of honey instead. I promise it will taste the same!
This sauce isn’t a thick one – it’s vinegar based, with a lot of pantry staples you probably already have on hand. I like easy, you guys…
I like to make a batch of this homemade BBQ sauce to bring as a hostess gift, when we’re invited to a friend’s house in the summer. It’s the perfect way for me to control what I’m eating, and no one will know. I get lots of compliments when I make this sauce.
- 1 15-ounce can tomato sauce
- 1/2 cup apple cider vinegar
- 3 tbsp Worcestershire sauce
- 2 tbsp yellow mustard
- 1 tbsp red pepper sauce (I like Frank's Red Hot)
- 1 1/2 tsp liquid smoke flavoring
- juice of 1 lemon or lime (I've improvised with both, and neither affect the flavor)
- 6 tsp Splenda (3 packets) or 1 tsp honey
- salt, to taste
- To a saucepan, add all ingredients except salt. Mix well. Bring to a boil.
- Allow sauce to simmer for just 5-10 minutes. Allow to cool, and add salt as needed, adjusting to taste.
- Let sauce cool completely before serving (it doesn't taste as good until all ingredients have married together).