Barbecue Sauce Benazir Khan Style

Here is  a wonderful sauce I had made up and I hope it is diabetic friendly.  I met some diabetics throughout my life and they just can’t flat out say no to barbecue sauce. Some of them even happen to be my best friends in real life too.

This has 3 steps  to making this easy sauce.  1 is the blender which is 1 chili of any kind deseeded. It can be either fresh frozen or dried. I store mine in the freezer to keep them longer so they do not go bad.  I get complaints from Mr.  Riaz about my chili storage. If you want to add  1 drop of chili sauce or 1 pinch of red or African yellow chili powder instead, it is feasible  to skip putting the fresh chili in the blender and add those in the pot near the end.

Also add 1 onion or shallot, 2 cloves of garlic chopped, 1/4 cup of water for ease of blending, then blend.

2 is the mortar and pestle, 1 each of kabab chini, bay leaf, clove,  a small broken piece of star anise, a small broken piece of cinnamon stick  or 1 pinch of  cinnamon to add  to pot later, 4 allspice berries, 1 pinch each of mustard seeds,  or 1 pinch of mustard powder, black pepper corns and grind in to a coarse powder.

3 the last step is in a small pot empty both the contents of the mortar  and pestle and the blender.  Add 1 cup of water,  3 tbs of  turbinado sugar,  3 dashes of seasoned salt or 3 pinches of vegtea seasoning,  add the powdered spices  if you wish if using  instead of  cinnamon stick  or mustard seeds,  add either  red chili powder or African yellow chili powder or 1 drop of chili sauce in place of a fresh, frozen or dried chili of choice.

Add these also 3 dashes each  of  Worcestershire sauce, maggi or knorr aroma, 2 tbs of lemon /lime  juice or vinegar such as apple cider, balsamic, malt, raspberry  or rice vinegar, 1 tsp each of molasses and black strap molasses, or honey, tomato paste, 1 drop of liquid smoke,  these all get cooked on low heat until thick.    There is only one optional here and only if you wish.  Add 3 tbs of non alcoholic brew or  Goya malta light  to the sauce,

This is for use on ribs of goat, beef, lamb, veal,  necks of lamb, beef, veal,  steaks,  turkey, chicken and beef short ribs.