|Baby back ribs with Saucy BBClue and Popeye Pancakes|
- This is my version of, and not very different from The Prudent Wife recipe for Barbecue Sauce with Stevia.
- If the sauce is not all used within a week or so, it can be frozen, and thawed for later use. (I have not yet done the freeze-thaw, so cannot vouch for the taste or consistency of the sauce after freezing.)
- 1 large onion, weighing approximately 225 g (or 8 oz)
- one 3 to 5-cm (or 1 to 2-inch) piece of ginger, weighing approximately 20 g (or ¾ oz)
- 2 to 4 cloves of garlic, weighing approximately 15 g (or ½ oz)
- 8 g (or 1 teaspoon) of salt
- 6 g (or 2 teaspoons) of ground cumin
- 1.5 g (or ½ teaspoon) of ground Cayenne pepper
- 350 ml (or 1½ cups) of chicken broth
- 1 can (170 g or 6 oz) of tomato paste, preferably Muir Glen brand
- 1 lime
- 60 ml (or ¼ cup) of sherry
- stevia equivalent of 12 g (or 1 tablespoon) of sugar
- 3 sprigs of fresh basil, weighing approximately 15 g (or ½ oz)
- 1 small handful of fresh oregano, weighing approximately 12 g (or ⅓ oz)
- cooking grade olive oil
- Peel and dice the onion.
- Grind the garlic and ginger together or grate them finely.
- Squeeze the lime and reserve the juice.
- Heat a saucepan over medium heat and add enough olive oil to lightly cover the bottom of the pan.
- Place the diced onion into the pan and sauté until all of the pieces are translucent.
- Add the garlic and ginger, stir briefly, and reduce the heat to low.
- Cover the pan and allow the aromatics to simmer for 15 minutes.
- Add the salt, cumin, and Cayenne pepper to the pan.
- Turn the heat to medium-high and cook for 5 minutes, stirring frequently.
- Add the tomato paste and stir vigorously.
- Add the chicken broth and stir gently but thoroughly.
- Add the sherry, stevia, and lime, stir briefly, then turn the heat to low.
- Cover the pan and simmer the sauce mixture for 15 minutes.
- Strip the basil leaves from the stems and chop them finely with the oregano.
- Add the basil and oregano (or substitute dried equivalents) to the sauce mixture and simmer, covered, for a further 15 minutes.
Although we don't barbecue very often, our daughter and son-in-law love to smoke baby back ribs. Whenever they do, my husband always has to ask for dry-rub ribs because barbecue sauces are usually heavily sugared. So I cast about the internet for ideas for a sugar-free version and found someone who had already used stevia as a sweetener in a light, but spicy sauce. Even the nondiabetics in the family like it.