Barbecue may be America’s greatest contribution to the global culinary repertoire. We figured out how to take rich, fatty, often tough cuts of meat and smoke them into submission until they’re melt-in-your-mouth tender. Then we slather them with sugar-laden, high-fat sauce. Here’s a sugar-free, zero-fat BBQ sauce that packs flavor without pulling punches.

　　

Ingredients

makes 2 cups (16 servings)

　　1 1/2 cups reduced-sugar ketchup, such as Heinz

　　1/2 cup Onion-Garlic Puree (page 213)

　　1/4 cup Worcestershire sauce

　　2 tablespoons yellow mustard

　　1/4 cup cider vinegar

　　1 tablespoon molasses

　　2 packets (7 g) Truvia

　　1 teaspoon garlic salt

　　2 tablespoons liquid smoke, such as Stubb’s

　　

Step 1

Combine all the ingredients in a medium saucepan over medium heat. Bring to a simmer, then reduce the heat to low. Simmer, stirring occasionally, until the sauce is thick, about 30 minutes.

　　

Step 2

Allow the sauce to cool. Store it in a covered container in the refrigerator for up to 5 days.

　　

nutrition information

Step 3

Fat: 11.8g (before), 0.1g (after)

　　

Step 4

Calories: 142 (before), 22 (after)

　　

Step 5

Protein: 0g

　　

Step 6

Carbohydrates: 5g

　　

Step 7

Cholesterol: 0g

　　

Step 8

Fiber: 0g

　　

Step 9

Sodium: 142mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.