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.
A Busy Mom's Secret to Delicious Low-Carb Ribs
Life as a working mom is a whirlwind. Between early mornings, school runs, work deadlines, and trying to squeeze in a little "me time," finding the energy (let alone the time) to cook a healthy and satisfying dinner often feels impossible. But let me tell you, this recipe for smoky rhubarb BBQ ribs is a game-changer. It's not only incredibly flavorful and surprisingly low-carb, but it's also surprisingly easy to make, even on the busiest of days. I discovered this recipe after a particularly grueling week at the office. I needed something special, something that would nourish my body and soul without demanding hours in the kitchen. These ribs delivered on all fronts. The unexpected sweetness of the rhubarb perfectly balances the smoky chipotle peppers, creating a unique and unforgettable flavor profile that even my picky eaters devoured.
Forget takeout! This recipe is a testament to the fact that healthy, delicious food doesn't have to be complicated. The slow-cooking method allows the ribs to become incredibly tender, falling off the bone with minimal effort. Plus, the prep work is minimal, perfect for a weeknight dinner. I often prep the sauce on the weekend and store it in the fridge, ready to go when I need it. The beauty of this recipe lies in its versatility. The sauce is delicious not only on ribs but also on chicken, pork tenderloin, or even as a glaze for vegetables. It's become a staple in our household, appearing on our dinner table at least twice a month. So, whether you're a busy professional like me, or simply someone who appreciates delicious and easy meals, give these ribs a try. You won't regret it. They’re a guaranteed crowd-pleaser, leaving you with more time to enjoy the things that matter most – family and relaxation.
Why this recipe works for busy schedules:
- Minimal prep time: Chopping the rhubarb and mixing the ingredients takes only a few minutes.
- Slow cooking: The oven does most of the work, freeing up your time for other tasks.
- Versatile sauce: The sauce can be made ahead of time and used on other dishes.
- Healthy and delicious: It's a satisfying meal that's also low-carb and gluten-free.
Tips for success:
- Use a good quality pork rib rack for the best results.
- Don't be afraid to experiment with the spices. Add a pinch of cayenne pepper for extra heat, or a dash of cinnamon for a warmer flavor.
- If you don't have an immersion blender, you can use a regular blender, but make sure to vent the lid to avoid splattering.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
This recipe is more than just a meal; it's a symbol of finding balance in a busy life. It's a reminder that even amidst the chaos, we can still enjoy delicious and healthy food without sacrificing precious time. So, go ahead and treat yourself – you deserve it!
