Rose Mary Mogan


I created this recipe for Beef Back Ribs that my husband was grilling. Since he was doing it on the grill, I wanted it to have a smoky flavor, hence the addition of liquid smoke & Smoked Alderwood Sea Salt. I also wanted it to be thick & rich so it would cling to the ribs, & I wanted to also keep the carbs low, but the flavor intense, so I kicked it up a notch or two with the red pepper flakes, coarse black pepper & Mexican hot sauce.

To my surprise he loved it even more than one I had previously created. He said it had more flavor & kick so that left me no choice but to change the name.


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8 2/3cups or 144 tablespoons
25 Min
35 Min
Stove Top


  • 12 oz
    tomato paste
  • 1 c
    heinz catsup
  • 1 1/3 c
    red wine vinegar
  • 1 can(s)
    diet dr. pepper, 12 oz size
  • 1 stick
    butter, 4 oz.
  • 1/4 c
    fresh grated horseradish
  • 1/2 c
    worcestershire sauce
  • 1/2 c
    liquid smoke flavoring
  • 1 1/2 tsp
    smoked alderwood sea salt
  • 3/4 c
    zero calorie sweetener
  • 1 Tbsp
    granulated garlic
  • 6 clove
    garlic, minced
  • 2 tsp
    granulated onion
  • 1/2 c
    minced dried onion flakes
  • 1/8 tsp
    dried red pepper flakes
  • 2 tsp
    coarse black pepper
  • 3 Tbsp
    chopped chive
  • 1/2 tsp
    mexican hot sauce (salsa picante) or more as desired



  1. There is no special order in which to add the ingredients for this sauce. These are some of the spices that I used.
  2. I used Lea & Perrin Worcestershire Sauce, but you can use other brands as well.
  3. Add the butter, tomato paste, sweetener, horseradish, liquid smoke, then whisk to blend flavors together.
  4. Add in the chive, and continue to stir.
  5. Add in the Smoked Alderwood Sea salt & minced dried onions. Whisk briskly to blend together.
  6. Don't forget to add the minced cloves of garlic, that adds a punch of flavor.
  7. Then place over low heat and cook slowly to allow the flavors to blend together. STIR CONTINUOUSLY TO PREVENT SAUCE FROM STICKING. For additional smoked flavor, you might want to add the sauce over your charcoal grill, and allow it to get a more even smoked flavor. Brush over beef, pork, poultry, meat loaf, ham or what ever you choose, it is delicious.
  8. I forgot to give you the nutritional value of this sauce, I used MY FITNESS PAL to calculate the nutritional value
    Calories per Tablespoon is 11g, Fat 1 g, Cholesterol 2 Mg, Sodium 44mg, Potassium 30mg, Total carbs1g, Fiber 0g, Sugar 0g, Protein 0g. So the net carbs per tablespoon is 0. STORE UNUSED PORTION IN REFRIGERATOR UNTIL NEEDED, WILL LAST AT LEAST 2-3 WEEKS.

Printable Recipe Card


Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy Healthy

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