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Thread: Replacement for brown sugar in BBQ recipes? page 2

  1. #11
    OutdoorAmy's Avatar
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    Molasses is the perfect replacement, since brown sugar is just molasses and mixed with white sugar . . . honey is a good option as well. When I make homemade BBQ sauce I use 1-2 tbsp. of each.
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  2. #12
    Urban Forager's Avatar
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    I make my BBQ sauce and I use figs for the sweetener. Here's a rough outline of what I do:

    saute onions and garlic, add:
    tomato paste
    dried figs
    apple cider vinegar
    chipotles in adobo sauce
    smoked paprika
    water
    simmer for a while and then puree
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  3. #13
    MprDoc's Avatar
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    I saw coconut sugar at Costco the other day! I wish I would have bought it now. . .

    Thanks for the help all, I appreciate it!

  4. #14
    MprDoc's Avatar
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    Quote Originally Posted by Urban Forager View Post
    I make my BBQ sauce and I use figs for the sweetener. Here's a rough outline of what I do:

    saute onions and garlic, add:
    tomato paste
    dried figs
    apple cider vinegar
    chipotles in adobo sauce
    smoked paprika
    water
    simmer for a while and then puree
    That sauce sounds fantastic!

  5. #15
    Mutton's Avatar
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    I'll add my praise to back-strap molasses.

  6. #16
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    Quote Originally Posted by MprDoc View Post
    That sauce sounds fantastic!
    2nd that with a bit of cinnamon in there 2.

    I tend to leave out the BBQ sauce.
    Good pork, ripped to shreds with the fat / juices & some veg underneath & tomato sauce good enough for me !


    From London England UK

  7. #17
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    I have done a few briskets without using any sugar at all in the dry rub. They turned out great. I usually don't use a sauce, but I think that the mollases would be a good substitute. Paul Kirk has some great recipes in his BBQ book, that could be made Primal pretty easily.

  8. #18
    Pat W.'s Avatar
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    I am pre-diabetic so I am really careful about sugar - but I don't get crazy about it. Measured by the spoonful in a whole recipe is a relatively small amount. I just tried coconut palm sugar which does remind me of light brown sugar and it has a lower glycemic index than sugar. A very small amount doesn't seem to leave me craving sugar later!

  9. #19
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    lea
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    Quote Originally Posted by not on the rug View Post
    Use.the.brown.sugar. or use blackstrap molasses
    Yeah, if you are worried about it I would just cut the amount of sugar in the recipe. A little sweetness will take you a long way!

  10. #20
    youtacolot's Avatar
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    I've been using applesauce to sweeten my BBQ sauces lately. Even at Walmart, the Great Value apple sauce contains just apples and citric acid. Not as sweet as molasses but nice fruity flavor. I believe the "Caveman Bob's" BBQ sauce is sweetened with Apples. I love the stuff but can't afford it often at $6/bottle.

    For a dry rub, I can't really think of a substitute for the sugar that is actually dry. I think at least a little sugar is critical to making a good bark on the meat, and too much will cause it to burn anyway.

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