Smoky Rhubarb BBQ Ribs - Low Carb and Gluten Free
These sugar free smoky rhubarb BBQ ribs are packed with flavor Tangy, sweet, and a little spicy from the chipotles, you wont be able to stop eating these The sauce is also great for chicken
These sugar free smoky rhubarb BBQ ribs are packed with flavor Tangy, sweet, and a little spicy from the chipotles, you wont be able to stop eating these The sauce is also great for chicken
- 1/2 cup water
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/8 tsp ground cloves
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1 tsp allspice
- 1 tsp fish sauce
- 3/4 tsp kosher salt
- 1/2 tsp allspice
- 1/3 cup apple cider vinegar
- 1/2 tsp ground coriander
- 1 large rack of pork ribs
- 1 tsp ground ginger
- 1/2 tsp mustard powder
- 1/3 cup granulated sugar substitute (i used swerve)
- 2 cups raw rhubarb chopped
- 1/4 cup chipotles in adobo sauce
- 2 tbsp sugar free ketchup
- 1 tbsp avocado or coconut oil
- 1/4 tsp ground coriander
- 1.5 tbsp kosher salt
- Carbohydrate 1.65684927085818 g
- Cholesterol 0 mg
- Fat 0.207130729159393 g
- Fiber 0.527768759791126 g
- Protein 0.374277291633297 g
- Saturated Fat 0.0359870208331583 g
- Serving Size 1 1 servings, approx 2 ribs each (39g)
- Sodium 1137.85253031316 mg
- Sugar 1.12908051106705 g
- Trans Fat 0.0344843020801303 g
- Calories 10 calories
Step-by-step
- Combine the rhubarb, chipotle, sweetener, apple cider vinegar, and water in a medium saucepan. Bring to a boil and then simmer for 10 minutes.
- Puree the mixture (a hand held immersion blender works best for this) and return to the stove.
- Add the mustard powder, allspice, onion powder, salt, ground cloves, ketchup, oil, paprika, ginger, coriander, garlic powder, and fish sauce to the pan and stir well until combined.
- Cook over low heat for another 5 minutes.
- Combine all of the rib spices together and mix thoroughly. Sprinkle generously on all sides of the ribs. Place the seasoned rack in a pan (you can line it with parchment or foil if you desire) and bake in a 350 degree oven for 2 hours (3 hours if it's a really thick rack.)
- Remove ribs from the oven and baste with a layer of BBQ sauce.
- Return to the oven and bake for 30 minutes.
- Reduce oven temperature to 325 degrees.
- Remove the ribs from the oven and baste with another layer of BBQ sauce.
- Return to the oven and bake for 30 minutes.
- Remove the ribs from the oven and baste with another layer of BBQ sauce.
- Return to the oven and bake for 30 minutes.
- Check to see if the middle of the ribs will cut easily. If there is still resistance and they aren't coming apart easily, baste again and cook for an additional 30 minutes or until done to your liking.
Deep mahogany crusts crackle slightly under a heavy glaze that balances tart vegetable acid with the sharp heat of smoked chiles. Raw rhubarb contains malic and oxalic acids, which break down rapidly into a smooth base when boiled with apple cider vinegar and water for ten minutes. Blending this fruit before adding spices creates a uniform emulsion that coats meat evenly without relying on traditional molasses or tomato paste thickeners.
Dry rubbing the pork rack requires thorough salt distribution, meaning kosher salt must be measured carefully relative to the meat surface area to draw out internal moisture before baking. Baking the rack initially at 350 degrees Fahrenheit for two hours renders intra-muscular fat efficiently while starting the protein breakdown necessary for tenderness. Covering the pan with parchment or foil traps steam, preventing the exposed meat tips from charring prematurely during this extended thermal phase.
Applying multiple layers of sauce during the final stages of baking builds a sticky exterior through repeated caramelization of the remaining sugars and aromatics. Each thirty-minute reduction interval at lower oven temperatures allows the applied liquids to thicken and adhere to the rendered fat on the surface instead of sliding off the meat entirely. Monitoring structural resistance in the center of the rack dictates when the collagen has fully converted into gelatin, signaling final doneness.
Cooked ribs can be frozen for up to three months if wrapped tightly in moisture-barrier materials like heavy-duty aluminum foil followed by a plastic freezer bag. Reheating frozen portions works best inside a 325 degree oven wrapped completely to retain residual moisture, preventing the lean sauce from burning before the meat reaches serving temperature throughout.
