UPDATE: 1/2/2015

After creating this BBQ sauce many times, I must caution everyone to let this stuff sit and cool after cooking - for an hour or so. Let the flavors meld together. I've found that when I taste test this sauce before it's had a time to set, it has a weird flavor. It gets even better if left to set overnight - even if it's already mixed into my food.

Hey guys,

I've been using this sauce for at least 4 meals a day for the past 2 weeks. And it tastes great!

I was searching for a replacement for my favorite Kraft BBQ sauce (since it has sugar in it ) and I ran across this one. It had rave reviews and it tastes really good. I'll need to tweak it a few times to get that sweet/tangy flavor I like so much, but for a good low-carb BBQ sauce, this one works well. The best part was, I already had most of the ingredients on hand (you probably do too).

2 Tablespoons is 12 calories vs. 60 calories for the equivalent Kraft BBQ sauce.

Indispensable Almost No Carb Barbecue Sauce

This isn't a substitute for the "real thing," it's an improvement. It's so good the rest of the family gobbles it up and I have to keep making more.

3/8 cup vinegar

1 1/2 cup tomato sauce. (1 15 oz can) Don't buy a tomato sauce that has spices or flavorings in it!

3 tablespoons Worcestershire sauce

1 1/2 tablespoon yellow hot dog mustard

3/4 tablespoon Franks Hot Sauce (the chicken wing sauce)

3/4 tablespoon salt (optional)

1 dash cayenne pepper. Go easy!!!!

3 teaspoons lemon juice

1 1/2 teaspoon liquid smoke flavoring

6 teaspoons Splenda or 18 drops of Liquid Splenda

Optional Things I've Tried and Liked:

Instead of 6 tsp Splenda, I tried 3 tsp Splenda, 3 tsp brown sugar - it really gave the sauce "body" and flavor.

Toss in 2 or 3 tablespoons of garlic powder

Toss in 2 or 3 tablespoons of onion powder

Double up on Franks Hot Sauce - I don't find Franks very hot, and I like the flavor

Use Apple Cider Vinegar instead of White Vinegar

Add 1/3 can of tomato paste

Add vinegar and all other ingredients except mustard to a sauce pan and slowly heat.

Put mustard in a cup and slowly stir in a couple tablespoons of sauce until well blended.

Then add mustard mixture back to sauce in pan.

Bring to a boil, and lower heat. Let simmer for a 15 minutes. Let cool, then refrigerate till cold then serve.

Note: this sauce might taste a bit peculiar if you taste it when it is still hot. Don't worry! Something magical happens when it sits in the fridge. And it only gets better overnight!!!

Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce is 1 gm carbs, 6 calories.

Source:

http://www.phlaunt.com/lowcarb/19060001.php