Bbq Sauce With Date Sugar Recipes
DATE "BOURBON" BBQ SAUCE
Steps:
- Put the dates, cumin, bourbon if using, garlic, sugar, rice wine vinegar, chile flakes, salt, guajillo peppers and 2 cups water in a medium pot, place over medium-high heat and bring to a boil. Reduce the heat to simmer and cook until the dates are soft, another 3 minutes. Remove from the heat and let cool to room temperature, about 10 minutes.
- Scrape the cooled mixture into a blender and blend on low speed until smooth, about 1 minute. Use immediately, or let the mixture cool completely and refrigerate. The mixture should be good for 1 to 2 weeks.
SUGAR-FREE BBQ SAUCE
This is a recipe for an amazingly delicious bbq sauce that has no sugar. It's great on ribs, chicken...on anything really!!! I had originally gotten it from a friend years ago, and have since 'tweaked' it up!
Provided by heleneshaw
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 40
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium heat, and cook and stir until the onion is translucent, about 5 minutes. Mix the beef bouillon cubes and water in a cup until the cubes are softened and beginning to dissolve, and pour the water and bouillon cubes into the saucepan. Bring to a simmer, stirring to dissolve the cubes. Mix in the tomato paste, sucralose sweetener, Worcestershire sauce, Dijon mustard, liquid smoke flavoring, salt, cider vinegar, and hot pepper sauce. Stir until the sweetener has dissolved.
- Bring the 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 up to 1 week.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 4.8 g, Fat 1.4 g, Fiber 0.6 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 374.2 mg, Sugar 2.3 g
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- Put a small pot on the stove over medium-low heat. Finely dice the onion and garlic, then add them to the pot with the olive oil. Cook for about 5 minutes, stirring occasionally, until soft and slightly browned.
- Add all remaining ingredients to the pot, stir to combine, then increase heat to high. As soon as the pot is bubbling, turn off the heat and let sit for about 5 minutes, or until cool enough to safely pour into the bowl of a food processor or blender. Blend on high until sauce is completely smooth.
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- In a small saucepan on medium heat, combine the garlic tomato paste, chili powder, paprika, and cloves. Cook, stirring constantly, for 3 minutes.
- Add the remaining ingredients, except the salt and pepper, and turn up the heat to medium high until the mixture comes to a boil. Reduce the heat to low, and simmer, covered, for 30 minutes, stirring occasionally. You can taste as you go along and adjust, if you like, but I recommend NOT adding more molasses or dates until you’ve pureed it. The dates sweeten the sauce as they cook, and they’ll release even more sweetness when you puree.
- When your 30 minutes are up, remove the pan from the heat, then use your immersion blender to puree into a nice, smooth sauce. If you don’t have an immersion blender, let the sauce cool a bit, then transfer to a regular blender.
- At this point, you sauce may be ready to bottle and refrigerate (It will keep for up to a week.). Taste it, and see if it needs any adjusting. This is where you’ll stir in salt and pepper, to taste. If it does need anything else, blend again after adding, before you taste again.
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