This is a recipe for an amazingly delicious sugar-free BBQ sauce. It's great on ribs, chicken, or anything really! I had originally received it from a friend years ago, and have since tweaked it a bit!
Ingredients
- canola oil: 1 Tbsp
- onion: 1 cup (minced)
- garlic: 2 clove (minced)
- beef bouillon cubes: 2 piece
- hot water: 0.5 cup
- tomato paste: 3 cans (6 ounce cans)
- granular sucrolose sweetener (such as Splenda®): 1 cup
- Worcestershire sauce: 0.75 cup
- Dijon mustard: 0.75 cup
- hickory-flavored liquid smoke: 3 Tbsp
- salt: 1 tsp
- cider vinegar: 0.5 cup
- hot pepper sauce (such as Tabasco®): 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium heat, cook and stir until the onion is translucent, about 5 minutes. Mix beef bouillon cubes and water in a cup until cubes are softened and beginning to dissolve, and pour water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until sweetener has dissolved.
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Bring sauce to a simmer, reduce heat, and simmer until the flavors have blended, 25 to 30 minutes. Stir frequently. For best flavor, cover and refrigerate overnight. Store in refrigerator for up to 1 week.
