Let’s talk BBQ sauce. Now there are lots of jars out there but the syn values are fairly high. Once portioned out the syns are not so bad and are okay if you are in a hurry or just don’t want to cook from scratch. You also have the Crucials BBQ sauce which you can buy in the likes of B&M, The Range, Poundland etc but again they hold a syn value, only a small syn value for this tho but I like a good drowning of sauce and have left overs for dipping during the week.
Now I have tried a few recipes for BBQ sauce and none have quite been right, so after lots of experiments I have finally perfected it for our tastes. It makes a decent amount which can be used in meals or like us for dipping. It lasts in the fridge in an airtight kilner jar for a week (we have had it longer than a week and still been fine but use your own judgement).
Please note that Slimming World advise synning sweetener at 0.5 syn per tablespoon however because this recipe isn’t intended to eat the whole lot the sweetener is not synned in this recipe, however if you find you are eating it all in one day (think you might feel sick if you did) then you would need to syn it as per the guidelines SW provide.
Some recommended items from our kitchen to make this dish…
- A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Kilner jars, always handy for storing sauces.
- Hand held blender to blitz with ease, just don’t do it whilst piping hot.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 20% off your order you can use our code HICKMAN at the checkout.
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- 500g passata
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 5 tablespoons Worcestershire sauce
- 1½ tablespoons balsamic vinegar
- 1 tablespoon SpiceNTice barbeque rub – 1.5 syns
- 2 – 3 tablespoons sweetener
- 2 teaspoons dark soy sauce
- Sweat the onion in a saucepan with a little water until translucent, don’t let them go brown and burn you want them soft hence adding water.
- Add all the other ingredients and bring to a boil, let simmer for 10 minutes and thicken.
- You can either blitz your sauce or leave it chunky.
- Can be stored in an air tight container for up to a week in the fridge (we have had it longer than a week but use your own judgement).