Recipe by Inspired by Home Cooks
"This basting sauce work's best with chicken or pork. It keeps well too--up to 6 months in the fridge."
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SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups
ground black pepper
This is really, really good, and I like the fact that the sugar has been reduced from what the normal sauce would have. It's wonderfully tangy, and could compete at any Southern backyard barbecue! Great with chicken!
Not good! It was overpowered by the vinegar. It was very watery as well. To save it, I added more sweetener, honey, 1/2 cup. I mixed cornstarch 2 T with 2 T water. Brought sauce and the thickening mix to a boil and cooked for two minutes, stirring constantly. At the end, I added half cup chicken stock and stirred well. Now it was tasty and a big hit as a dipping sauce for a roasted chicken.
I used low sugar ketchup to make this even more low carb and I added a little dijon mustard. It is awesome. I used liquid sucralose because it is what I had, so it was a little thin, but it tastes amazing. I might try cooking it down one day when I have more time. It is a great recipe.
This is very good. I used it last night on chicken and BF said it was better than the BBQ sauce I usually make. Very easy to make also. A keeper for sure, thanks.
Huge hit with everyone and our new regular sauce. Yeah! Adjusted to 6 servings is perfect for us.
I cut the recipe in half...because it was too much and left out the pepper And didnt use Splenda...because I didn't have it.it was still too much vinegar.so I added about a half cup of sugar and a couple squeezes of more ketchup....one teaspoon of mustard seed and a quarter cup of minced onion. And a dash of garlic powder...yum
* Percent Daily Values are based on a 2,000 calorie diet.
Southern-Style Barbecue Sauce
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: < 1
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