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BBQ Sauce, Lore's 65.7 tot Categories: none 2 tablespoon oil, peanut 1 small onion; chopped 1 clove garlic; chopped 1 1/2 cup ketchup, low carb; see recipe 1/3 cup Worcestershire sauce 1/4 cup vinegar, cider 1/2 cup rum, dark 2 tablespoon New Mexican chili powder; /ancho 2 tablespoon paprika 1/4 teaspoon cayenne; .25-.5 1/2 teaspoon cumin, ground 1/2 teaspoon coriander, ground Heat the oil in a saucepan over medium heat, add the onions and garlic, and saute until tender. Add the remaining ingredients and simmer over low heat, stirring occasionally. Remove from heat and cool to room temperature. The barbecue sauce will last refrigerated for 3 to 4 months. NYC Nutrition Analysis (entire recipe): water=200.8 g; calories=641.1; protein=5.23 g; total fat=31.9 g; carbohydrate=75.68 g; dietary fiber=9.95 g; ash=2.89 g; calcium=106 mg; phosphorus=142.2 mg; iron=6.98 mg; sodium=1043 mg; potassium=834.4 mg; magnesium=79.43 mg; zinc=1.32 mg; copper=0.3 mg; manganese=0.81 mg; vitamin A=13800 IU; vitamin E=3.86 mg ATE; thiamin=0.2 mg; riboflavin=0.39 mg; niacin=3.53 mg; pantothenic acid=0.34 mg; vitamin B6=0.7 mg; folate=43.6 ug; vitamin C=25.47 mg; saturated fat=5.36 g; monounsaturated fat=13.48 g; polyunsaturated fat=11.05 g; alcohol=38.74 g; selenium=3.08 ug; refuse=0.64%; %cal as carb:prot:fat=50:3:47; WW Pts=14.56; (complete analysis) Contributor: Lore's Low Carb Recipes

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