Almost Paula Deen's BBQ Sauce

While the fruity flavor of Blackberry BBQ Sauce goes well with a lot of roasted and grilled meats, we occasionally need a sauce more tomato-y, sweet and sour, Kansas City style to go with classic BBQ fare such as ribs. I cruised the ninnynet searching for a good substitute when I came upon UpLateAnyway's version of Paula Deen's Sugar Free and Low Carb Original BBQ Sauce. The author, Elizabeth, raved so convincingly about this particular sauce that I was persuaded that was the one to start with.

I made a few modifications to the original recipe. Why add nearly as much water as ketchup, then thicken with Xanthan gum? With all that flavor, is lemon juice really going to make a difference? Is a particular brand of mesquite liquid smoke critical? I doubled the ketchup, reduced the water, used the liquid smoke I had on hand, and nixed the xanthan gum - which meant dividing ingredients, heating, whisking, then cooling was no longer necessary. Bonus!

Note: I use pure diluted sucralose for recipes such as this, where bulk doesn't matter.

     
1 3/4 cup Heinz reduced sugar ketchup
1/4 cup water
1/2 cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons yellow mustard
1 1/2 tablespoons liquid smoke
2 teaspoons paprika
1 tsp onion powder
1 teaspoon salt
1 teaspoon pepper
1/2 tsp cayenne pepper
1/2 tsp cinnamon
3/4 cup sugar equivalent (start with 10 drops homemade liquid sucralose and adjust from there)

Whisk together thoroughly, then serve (heat if desired). Store in fridge.