Web1 1/4 cups ketchup 1 cup Golden Barrel Dark Brown Sugar 2 TBSP Golden Barrel Blackstap Molasses 1/4 cup 100% pineapple juice (no sugar …
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WebInstructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Whisk all ingredients together in a …
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Webmolasses vinegar (plain or apple cider vinegar is fine!) lemon chili powder mustard cumin smoked paprika How to make this low carb …
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Web8 ounces canned tomato sauce 1 Tablespoon onion powder ¼ teaspoon garlic powder 1 Tablespoon chili powder 2 Tablespoons …
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Web1 teaspoon blackstrap molasses (optional, see note) 1/2 teaspoon liquid smoke (you can usually find this in the bbq sauce aisle) 1/2 teaspoon onion powder 1/2 teaspoon Worcestershire sauce 1/4 …
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WebCommon spices found in BBQ sauce include garlic, onion powder, mustard, liquid smoke and black pepper. There’s also a lot of sugar. You’ll find white or brown sugar, coconut sugar, honey, molasses, maple syrup, and …
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WebThis low carb sauce is tangy, bold, and perfect for topping your pulled pork or grilled chicken! Yield 16 Prep Time 2 minutes Cook Time 10 minutes Total Time 12 minutes Print Save Ingredients 1 cup yellow …
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Web6 ounces tomato paste 1 1/4 cups dark brown sugar 1 1/4 cups red wine vinegar 1 cup molasses 2 teaspoons hickory-flavored liquid smoke 2 tablespoons butter 1 teaspoon garlic powder 1/2 teaspoon onion …
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WebGather the ingredients. Combine all ingredients in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Enjoy! Recipe Tags: Tomato. molasses barbecue sauce. southern. …
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Web1 1/2 cups water 1/4 cup white vinegar (see my update below) 1 tablespoon Worcestershire sauce 1/2 cup granular Splenda or equivalent liquid Splenda 2 teaspoons blackstrap …
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Web1 teaspoon blackstrap molasses 1 teaspoon chili-garlic sauce (sambal oelek) ½ teaspoon cumin ¼ teaspoon black pepper ¼ teaspoon smoked sweet paprika …
Web1/4 teaspoon onion powder. Pinch allspice. Pinch cloves. Pinch cinnamon. Pinch celery seed. Bring all of the ingredients to a boil in a medium saucepan. Simmer over low heat …
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WebInstructions. Add all ingredients to a saucepan and stir to combine. Heat on medium heat until you start to see bubbles form, then bring the sauce to a very low …
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WebDirections: In a small saucepan over medium heat, add butter and melt. Add tomato sauce, apple cider vinegar, liquid smoke, Worcestershire sauce, molasses, …
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WebOver medium heat, bring the mixture to a simmer and simmer for 10 minutes to thicken sauce, stirring occasionally. Remove from heat and use as desired. Store leftovers in an airtight container in the refrigerator …
WebInstructions. If the dates are hard, soak in warm water for 10 minutes until soft. Drain the excess water and pat the dates dry. Add all of the ingredients to a …
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WebMIX THE WET INGREDIENTS: In a large mixing bowl, whisk together the nut butter, softened coconut oil, molasses, maple syrup and vanilla until smooth. STIR …
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Ingredients for the BEST Low Carb BBQ Sauce 1/2 Cup Low Sugar Ketchup 1/2 Cup Water 2 Tablespoons Brown Sugar Alternative 2 Tablespoons White Vinegar 2 Tablespoons Worcestershire Sauce 1 Tablespoon Cumin 1 teaspoon Onion Powder 1 teaspoon Garlic Powder 1 teaspoon Salt
However, blackstrap molasses has a much stronger flavor than regular molasses. As such, it gives this BBQ sauce that classic “brown sugar” sweetened flavor. It can be omitted if you choose. When I was growing up, there was only one kind of paprika. It was bright red. And we used it exclusively to sprinkle on top of deviled eggs.
For an Asian inspired ground beef dish without any sweetener, you may prefer a Japanese hamburger steak instead. The flavor of brown sugar can be created by adding a small amount of blackstrap molasses. Some may argue that this molasses is a sugar and not low carb, but it shouldn’t be a problem when used sparingly.
Sorghum or regular molasses helps flavor this tasty barbecue sauce. Use this Southern-style barbecue sauce on ribs, chops, steaks, or burgers. It's a simple, perfectly seasoned combination of tomato sauce, molasses, and vinegar. The recipe is easily doubled or tripled.