BBQ sauces with NO Sucralose?

(Mike W.) #1

Has anyone found any barbecue sauces they like that don’t contain any Sucralose? (I’m looking at you, G Hughes SF bbq sauce) Ive had issues with it before but the other night I was up until almost 3am, heart racing, feeling like I going crazy, unable to sleep. It was awful. I need to fully eliminate it. Any suggestions are appreciated? Bonus points if you have a recipe for one! Thanks everyone

(Edith) #2
(Mike W.) #3

They’ve recently changed the recipe and it’s even better.

#4

I actually make my own now and like it better than theirs. Plus’s even less extra ingredients in mine. I use Swerve brown sugar (erythritol) in mine.

(B Creighton) #5

Kinder still makes a No Sugar BBQ sauce in several flavors - ironically it does have sugar… they use allulose. I really like the Cali Gold flavor. It can still be had on Amazon, but it didn’t last at Costco.

(Bean) #6

Sucralose is an RA trigger for me. If you don’t tolerate it, make sure you read labels on your over the counter meds. It’s in a lot of stuff.

(Mike W.) #7

Would you mind sharing the recipe?

(Bob M) #8

Costco had a bunch of “keto” stuff for a while, but that seems to have gone away. And I say “keto” because some of it was lower carb but not exactly “keto”. They had a great coconut/chocolate cluster thing for a while, which had real sugar in it. It wasn’t bad carbs-wise if you had a little, but have more than that, and the carbs added up. But it was at least something I could get there. It’s been gone a while now.

(Peter - Don't Fear the Fat ) #9

I’m kinda thinking BBQ sauce is generically quite sweet … think I’d go for a spicy dry rub. Or is it the sticky thing that’s desireable. xanthum gum maybe?

(Bob M) #10

Sometimes it’s nice to eat meat and then add the BBQ sauce. Or at least that’s basically the only thing I do with BBQ sauce.

(Geoffrey) #11

In Texas we have a saying that “Good BBQ don’t need no sauce”. :smirk:

(Robin) #12

Agree… the smoke is the bbq.

#13

I don’t think I ever ate BBQ sauce, only looked at bottles as I am a curious one but I really dislike sugary sweet things with my meat. I usually say good meat doesn’t need spices :slight_smile: Just salt. Of course, some spice or condiment may be fun… But I rarely bother with that as it hardly could make my food noticeably better (unless I am really bored of it but I have better ideas for that), spices are mostly for my processed items.

I like the flavor of some good smoked meat too :slight_smile:

But each to their own, tastes do differ!

#14

I will admit I enjoy BBQ (pulled pork, chicken, and ribs) here in my state where they slather it with some sweet BBQ sauce. Heck, I grabbed some BBQ ribs with sweet potato fries as my final meal before I started keto. :laughing:

If I ever attempt to make ribs at home, I will try to make a keto BBQ sauce recipe.

As for ‘keto-friendly’ products, many contain tapioca starch, dextrose, maltodextrin, seed oils, and other non-keto ingredients that can raise your insulin and cause inflammation. I would look on Amazon for keto-friendly products out of curiosity and I couldn’t find any that didn’t have a terrible ingredient in them. So I would avoid them.

(Geoffrey) #15

Here in America the type of sauce used for smoked meats or regional. The mid west tends to like the sweeter sauces whereas in the south we tend to lean more to a vinegar base sauce. When I use to use a little sauce I never cared for the sweet ones and always went for the vinegary types. Of course these days my only sauce is butter.

#16

Whenever I looked at bottles here, they were too sugary - but I only started to look after I made carnivore(-ish) my default woe so I didn’t look with the eyes of a normal person :smiley: Tomato is already sugar so anything beyond that was over the top to me! Tomato, sugar AND honey, it’s not something I could find tasty on my meat for sure… That was the worst one.

It’s good to know there are less sweet options too. I get the impression that US (and some other countries but US definitely) likes everything (too) sweet. Even meat and bread where I never would use any sugar to begin with let alone a lot…
Well, Hungarians tend to put sugar into pea side dishes while other Hungarians hate that with passion, me included… Peas are already sweet and it’s NOT a dessert so why?! (And when it happens, they leave out the paprika. Double nope.)
And I do love sweet things but I don’t like all kinds of food sweet (tiny natural sweetness may be fine, sometimes even that is too much for me. and I think about liver here, not something really sugary… of course fruits can overdo it).

Butter is a superb sauce :wink: And snack. Spread. It shines everywhere if its subtle flavors isn’t masked by other things.

#17

Sorry I didn’t see this sooner busy few days …

So I use different ones because I never have my act together :rofl: So I’ll give you all of them. And I sometimes mix and match the recipes. Lmao

The first are links. At the end is a recipe I’ll type out that I use when I make fall off the bone ribs.

BUT, the first link is to a dry Memphis rub that is to die for IMHO. We love it and make it all the time and often use on meat before the BBQ Sauce. It’s also yummy alone to make grilled chops or chicken on the grill. It has become one of our primary staples.

MEMPHIS DRY RUB

2 BBQ SAUCES I LIKE

RECIPE for the one I used with my ribs (sometimes I double it):

1 T olive or avocado oil
1/4 C finely diced onion
1/2 tsp ground cumin
1/2 C sugar free ketchup
2 tsp ground Ancho chili pepper (can use 1T Siracha hot chili sauce if you like it hot spicy - I don’t. Lol)
2 T Swerve Brown sugar
1 T Apple Cider Vinegar
Salt and Pepper

Heat oil in saucepan over medium heat.
Add onions cook til soft 5-8 minutes
Stir in cumin, cook another minute
Add ketchup, ancho chili pepper or hot sauce, brown sugar, and ACV. Stir well.
Season with sea salt and cook for 2-5 minutes.
Set aside some to serve on side but use remainder to baste ribs with

(Doug) #18

:+1: I love a dry rub, especially with juicy, fatty meat. Maybe some sauce on the side, if desired, but often it’s so good that other considerations don’t matter much.

#19

Yes!! It is extra tasty on extra fatty meat. And I rarely need any sauce that way. Ugh I just started a weekend fast and now I’m salivating. :rofl: