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Paul's Barbeque Sauce



Trans-fat Free, High Fiber


Seasoning mix
1 ½ teaspoons black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon cayenne pepper
Main ingredients
½ pound bacon
1 ½ cups onions
2 cups pork stock
or beef or chicken stock
1 ½ cups chili sauce
1 cup honey
¾ cup pecans
dry roasted, chopped
5 tablespoons orange juice
(1/2 orange)
1 x orange zest
and pulp from 1/2 orange
2 tablespoons lemon juice
(1/4 lemon)
1 x lemon zest
and pulp from 1/4 lemon
2 tablespoons garlic
1 teaspoon red hot pepper sauce
4 tablespoons butter, unsalted


Combine the seasoning mix ingredients in a small bowl and set aside.

In a 2-quart saucepan fry the bacon over high heat until crisp.

Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally.

Stir in the seasoning mix and cook about 1 minute.

Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well.

Reduce heat to low; continue cooking about 10 minutes, stirring frequently.

Remove orange and lemon rinds.

Continue cooking and stirring about 15 minutes more to let the flavors marry.

Add the butter and stir until melted.

Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds.

This sauce may be used to barbecue chicken, pork or ribs.

Makes about 5 Cups.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 298g (10.5 oz)
Amount per Serving
Calories 76647% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 2625mg 109%
Total Carbohydrate 28g 28%
Dietary Fiber 8g 31%
Sugars g
Protein 44g
Vitamin A 18% Vitamin C 44%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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