Homemade BBQ Sauce

Barbecue Sauce - Make it at home

Summer time means grilling, BBQ, and picnics. CKD patients can have a difficult time navigating all the wonders of the outdoor grilling season with all the dietary restrictions. There are dry rubs with high sodium levels; Wet sauces that are high is potassium, sugars, and sodium; High fat meats that have high phosphorus levels. All of these are on the “avoid or limit” list.  

This recipe accommodates many of the problem areas and can relieve some of the stress that occurs when trying to enjoy the outdoor cooking season. The use of tomato paste helps with the potassium levels; limited brown sugar reduces carbs and sugar levels; using minimal salt limits sodium; and using the chile paste listed above, greatly enhances the flavor without adding to the negative aspects of jarred BBQ sauce. 

If you choose to use a pre-made chili paste, I recommend adding 2 chipotle peppers for the smokey flavor, and find one with the least amount of sodium and sugar.

Ingredients:

• 1/2 cup Chile Paste (Recipe Here)
• 1/4 cup Apple Cider Vinegar
• 2 Tbsp Tomato Paste (no salt if available)
• 1/3 cup Brown Sugar
• 2 Tbsp Vegetable oil (Canola or other neutral oil)
• 1 clove Garlic - minced
• 1/2 cup Onion - chopped
• 1/2 Tbsp Ground Mustard
• 1/2 tsp Salt
• Black pepper to taste

Yield: About 1 1/2 cups   Portions: 12 Portion size: 2 Tbsp.

Warm a saute pan large enough to hold all the ingredients. When the pan is ready, add the oil and wait a few seconds for the oil to start to shimmer. This means that the oil is hot and ready. Add the chopped onion and let “sweat” for about 3 minutes, or until the onions are translucent. Next add the garlic and cook for less than a minute. 

Now add the tomato paste and mix with the onion/garlic mixture. Cooknig the paste in the onion/garlic will deepen the flavor even more. Cook about 1 to 2 minutes. 

Add the rest of the ingredients and mix thoroughly, and leave on medium heat for another 5 minutes. 

Here you can adjust the flavor for your particular taste; spicier ( more chile paste or cayenne pepper), sweeter (more brown sugar), smokier (add chipotle pepper). Just remember that these add-ons will alter the nutritional data providing for the recipe.

Homemade BBQ Sauce

			Fat (g)	Sat. Fat	Phos (mg)	Pot (mg)	Sodium (mg)	Calories	Carbs	Vit A (iu)	Vit C (mg)	Vit K (Mcg)	Vit E (mg) AT	Vit B6 (mg)	Riboflavin (mg)	Niacin - B3 (mg)
		RDI	65	20	700	3300	2300	2000	275	5000	60	120	20	2	1.2	20
Ingredients	Amt
Chile Paste	1/2 Cup	y	10.08	0.67	68.40	549.30	442.47	190.92	0.53	5224.87	30.40	28.96	2.42	0.88	0.77	2.18
			15.51%	3.33%	9.77%	16.65%	19.24%	9.55%	0.19%	104.50%	50.67%	24.13%	12.10%	44.17%	63.89%	10.92%
Apple Cider Vin.	1/4 cup	Y	0	0	4.775	43.50	3	12.5	0.5	0.00	0.00	0.00	0.00	0.00
			0.00%	0.00%	0.68%	1.32%	0.13%	0.63%	0.18%	0.00%	64.80%	0.00%	0.00%	0.00%	0.00%	0.00%
Tomato Paste	2 Tbsp	y	0.00	0.00	23.20	284.00	221.00	23.00	5.00	427.00	6.10	3.20	1.20	0.10	0.00	0.90
(1 oz.)			0.00%	0.00%	3.31%	8.61%	9.61%	1.15%	1.82%	8.54%	10.17%	2.67%	6.00%	5.00%	0.00%	4.50%
Brown Sugar	1/3 Cup	Y	0.00	0.00	2.93	97.67	20.53	287.67	72.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00
			0.00%	0.00%	0.42%	2.96%	0.89%	14.38%	26.18%	0.00%	0.00%	0.00%	0.00%	0.00%	0.00%	0.00%
Garlic clove	1 cove	y	0.00	0.00	4.60	12.03	0.50	4.30	1.00	0.27	0.93	0.07	0.00	0.03	0.00	0.03
			0.00	0.00	0.01	0.00	0.00	0.00	0.00	0.00	0.02	0.00	0.00	0.02	0.00	0.00
Vegetable oil	2 Tbsp		27.00	2.00	0.00	0.00	0.00	240.88	0.00	0.00	0.00	19.38	4.76	0.00	0.00	0.00
			0.00%	0.00%	0.66%	0.36%	0.02%	0.22%	0.36%	0.01%	1.56%	0.06%	0.00%	1.67%	0.00%	0.17%
Chopped onion	1/2 cup	Y	0.00	0.00	23.20	117.00	3.20	32.00	0.00	1.60	59.00	0.30	0.00	0.10	0.00	0.10
Ground Must.	1/2 Tbsp		0.02	0.00	46.25	32.50	0.30	26.00	2.00	3.40	0.15	0.30	0.15	0.00	0.00	0.45
Salt	1 /2 Tsp		0.00				1150.00
			0.00%	0.00%	0.00%	0.00%	50.00%	0.00%	0.00%	0.00%	0.00%	0.00%	0.00%	0.00%	0.00%	0.00%
Black Pepper	Taste
Total for Dish			37.10	2.67	173.36	1136.00	1841.00	817.26	81.03	5657.13	96.58	52.20	8.53	1.12	0.77	3.67
1 1/2  cups			57.07%	13.33%	24.77%	34.42%	80.04%	40.86%	29.47%	113.14%	160.97%	43.50%	42.67%	55.83%	63.89%	18.33%
# of Servings			12	12	12	12	12	12	12	12	12	12	12	12	12	12
2 Tbsp/serving
Totals per serving			3.09	0.22	14.45	94.67	153.42	68.10	6.75	471.43	8.05	4.35	0.71	0.09	0.06	0.31
			4.76%	1.11%	2.06%	2.87%	6.67%	3.41%	2.46%	9.43%	13.41%	3.63%	3.56%	4.65%	5.32%	1.53%

Essential Amino Acids BBQ Sauce

	Mg/ gram protein needed	Chile Paste	.82  g Prot.	Brown Sugar	56 g	Fresh Onion	Recipe .9 g	Fresh Garlic	Recipe    2.7 g	Tomato Paste	.8 g protein	Total Grams	Total	Total Protein/g
Essential Amino Acids		Protein/g	Recipe	Protein/g	Recipe	Protein/g	Recipe	Protein/g	Recipe
Histidine	18	15.12	12.40	0.00	0.00	12.44	11.20	17.00	5.10	13.50	11.07	2.84	39.77	14.00
Isoleuciine	25	23.11	18.95	0.00	0.00	11.79	10.61	32.50	9.75	16.58	13.60		52.91	18.63
Methionine	25	8.42	6.91	0.00	0.00	1.68	1.52	11.50	3.45	4.17	3.42		15.29	5.38
Leucine	55	37.56	30.80	0.00	0.00	21.05	18.95	47.00	14.10	26.17	21.46		85.30	30.04
Lysine	51	33.30	27.30	0.00	0.00	32.84	29.56	42.00	12.60	28.67	23.51		92.97	32.73
Phenylalanine	47	22.92	18.80	0.00	0.00	22.22	20.00	27.50	8.25	28.25	23.17		70.21	24.72
Threonine	27	26.15	21.44	0.00	0.00	17.68	15.92	23.50	7.05	24.00	19.68		64.09	22.57
Tryptophan	7	9.63	7.90	0.00	0.00	12.44	11.20	10.00	3.00	5.83	4.78		26.88	9.46
Valine	32	30.21	24.77	0.00	0.00	18.67	16.80	43.50	13.05	17.50	14.35		68.97	24.29
Recipe Amout		2 Tbsp		1/4 cup		1/2 cup		1 clove		2 Tbsp
Protein per recipe (g)		0.82		0		0.9		0.3		0.82
Total recipe Protein (g)	2.84
# of servings	30
Protein / serving (g)	0.09
Not a complete Protein