Barbecue Pork Ribs
Source of Recipe
George Stella
Recipe Introduction
Copyright 2002 Television food network G.P., All Rights Reserved
Cook's Note: If you have extra sauce, freeze it.
Yield: 32 servings
Nutrient Value Per Serving:
Calories: 25
Total Fat: 1 gram
Saturated Fat: 0 grams
Carbohydrates: 3 grams
Net Carbohydrates: 2 grams
Fiber: 1 gram
List of Ingredients
4 to 5 pounds pork ribs
Salt and pepper
No-Cook Low Carb Barbecue Sauce:
29 ounces no sugar added tomato sauce
6 ounces no sugar added tomato paste
2 tablespoons white vinegar
2 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
1/2 tablespoon hot sauce
3/4 cup sugar substitute (recommended: Splenda)
1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
2 tablespoons red onion, finely chopped
1 small clove garlic, minced
1/4 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon onion powder
Combine sauce ingredients in a bowl and whisk well to combine. Reserve.
Recipe
Preheat oven to 290 degrees F.
Season the ribs liberally with salt and pepper on both sides and place
in a proportionate size deep roasting pan. Add 1
cup barbecue sauce and 2 cups water over the ribs until almost
completely submerged; if not add a bit more sauce and
water or use a smaller pan. Cover tightly with aluminum foil, place on
center rack of the oven, and bake for about 2
hours or until meat is almost falling off the bone. Remove, drain liquid
immediately, and coat cooked ribs with fresh
barbecue sauce. It is best to make the ribs a day ahead up to this
point. Refrigerate overnight and bring to room
temperature before grilling.
Preheat a grill to high. Place ribs on grill and grill for just a few
minutes on each side. Serve.
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