I have been spinning the idea of low carb dieting for a couple of weeks now and finally settled down to officially and firmly starting today (after back/forth a bit the last 10 days, which did yield a weight loss of 8 pounds.) Eons ago I did the Atkins diet, but quickly tired of eating the exact same foods each meal every day (bacon/eggs, salads, etc.). Since I am committed to eating Low Carb for the next few months, I feel I should also be committed to creating some new and interesting twists on my old recipes, and making them low carb. Sugar substitutes have vastly improved over the years, and there are a number of really good low carb blogs out there. The following BBQ sparerib recipe is only 8 carbs per serving, primarily thanks to Splenda Brown Sugar and Heinz Reduced Sugar Ketchup. The original recipe I grew up with is 51 carbs a serving (2 ribs) – huge difference, and the taste is almost identical.
Ingredients: Serving Size: 2 ribs
Rub: 1 tsp onion powder 1 tsp garlic powder 1/2 tsp kosher salt 1 tsp paprika 1 tsp dry mustard 1 tsp chili powder BBQ Sauce: 3/4 cup water 1/2 cup Heinz Reduced Sugar Ketchup 1/4 cup Splenda brown sugar 1/2 tsp soy sauce 1 Tbl Worcestershire Sauce 1/2 Tbl white distilled vinegar 1/2 tsp chili powder 1.5 pounds Spareribs - (Yield 14 single ribs) Method: Preheat oven to 425 degrees.
- Cut spareribs into 2 rib pieces. Place ribs in glass baking dish – mix Rub ingredients in bowl and then spread on top of the ribs, and rub in gently. Place on bottom rack of oven and cook for 25 minutes at 425.
- While ribs are cooking, mix the ingredients for the sauce in a pot on the stove. Bring to a boil, turn down and let it simmer uncovered for about 5 minutes and then remove from stove top.
- After the ribs have cooked for 25 minutes, turn down the oven to 375 and pour half of the sauce over the ribs. Cook for another 30 minutes.
- After the 30 minutes, pour on the remaining sauce over the ribs and return to oven for additional 30 minutes. Total cooking time for the ribs is 1 hour and 25 minutes.
Servings: 7 (2 ribs each)
Well this certainly is simple and, with those ingredients, your sauce is going to be very flavorful. Sounds to me like you’ve a tasty method of preparing ribs. Well done.
Thanks John – I was very happy at how they turned out – can’t eat as many as I used to (usually 4 ribs), but two satisfied my craving for them and didn’t ruin my dieting for the day.
Wow–that is a huge drop in carbs. And if you’re not losing any flavor, it’s win win win! Love that the “eating plan” goes well. I’ve been thinking I need to get serious about cutting out some of the sugar in what I eat as well, so am looking forward to seeing what more you come up with 🙂
Thanks Liz! Yes the plan so far is working and I will continue to follow low carb for several months, so you will see more recipes in the near future. I was really happy with how these turned out – modifying the original recipe didn’t affect the flavor very much, but sure did the carb count!