Ingredients

• ¼ cup no-sugar-added ketchup (e.g., G Hughes, Primal Kitchen). No-sugar ketchup works better here than the regular version because it provides a sharper vinegar edge and allows the added allulose to provide the sweetness.
• 1 tbs apple cider vinegar
• 1 tbs soy sauce or Worcestershire (I vote Worcestershire — more complex taste!)
• Small handful smoked paprika
• Small handful garlic powder
• Small handful onion powder
• 2 tbs allulose
• Add hot sauce or chili powder to taste for extra heat

Method

1. Stir the ingredients until the allulose dissolves.
2. Refrigerate for at least 30 minutes, or overnight, to deepen flavors.
3. Brush a thin layer onto the already-cooked destination and broil.
4. Repeat once or twice to enhance the lacquer.

Storage

• Store in a sealed container in the refrigerator. Keeps well for up to 2 weeks.
• Can be frozen in small portions (e.g., ice cube tray or Kitchen Essentials: Souper Cubes) for up to 3 months. Thaw overnight in the refrigerator.
• Stir before using, as minor separation may occur.

Related

• St. Louis Spare Ribs
• Meatloaf