I've cut the BBQ sauce and sugar by half to reduce sugar, and am using 3 tablespoons of viniger.
Is there any other tweaks you'd make to this recipe for taste?
I've made it lots, I find the ribs are in a very watery sauce that isn't ideal. Could adding tablespoon of flour thicken it up?
by Impossiblygoodlookin
3 Comments
Why not just cut the recipe in half for the same amount of meat?
I think I’d just find a reduced sugar barbeque sauce recipe.
The sugar is sort of integral for the sauce to bond together and not become watery. As others have mentioned I think finding a sugar free BBQ sauce recipe might be better. Tomato based, or onion based sauces might yield a better result.