This is a wonderful BBQ sauce for grilled pork, but it is equally good on fish, chicken and shrimp. I plan on using this one regularly! It was simply delicious! And so simple to make! This sauce is Atkins Induction friendly. You can also use this as a marinade for chicken pieces or fish filets. Marinate for an hour in a [plastic bag in the refrigerator and then grill as usual. But if you do that, reserve some of the mixture for basting during cooking and table serving. My pork ribs above are pictured with Linda Genaw’s Just Like Stuffed Baked Potatoes recipe.
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2 tsp. “Montreal Steak” seasoning (recipe below)
1 stick butter, UNSALTED since the above spice has salt (but luckily no sugar!) (4 oz.)
1-2 tsp. red wine vinegar
1/8 – ¼ tsp. cayenne pepper
DIRECTIONS: Melt butter, add Montreal Steak spice, vinegar and cayenne. Simmer on lowest heat for 2 minutes. Remove and use as grilling baste. If marinating meat first in this, set a little aside for a final basting right before serving meat at table.
My Homemade Montreal Steak Seasoning:
- 2 tablespoons black pepper
- 2 tablespoons paprika
- 1 tablespoon granulated garlic
- 1 tsp. salt
- 1 tablespoon granulated onion
- 1 tablespoon cayenne pepper
- 1 tablespoon coriander seeds, coarsely ground
- 1 tablespoon dill seeds
NUTRITIONAL INFO: Makes about 8 tablespoons. Should be enough to do a whole chicken, a full rack of ribs or 7-8 fish filets. Each tablespoon of this sauce contains:
11.5 g fat
.26 g carbs, .1 g fiber, .16 g NET CARBS
.12 g protein
48 mg sodium