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Tuesday, January 4, 2011

*Barbecued Raspberry Spareribs* (GF)

BARBECUED RASPBERRY SPARERIBS

These are restaurant-style delicious.

Text Box: Yield:  8 servings
1 serving
379.4 calories
26.6 g protein
27.0 g fat
5.6 g carbs4 lbs pork side spareribs (1.8 kg)
Raspberry Glaze:
1/2 cup Splenda Ketchup, page 89 (125 mL)
1/4 cup raspberry fruit spread, (50 mL)
  sieved
2 tsp Worcestershire sauce (10 mL)
2 tsp white vinegar (10 mL)
1 tsp prepared mustard (5 mL)
1/2 tsp Liquid Smoke, optional (2 mL)

Cut spareribs into manageable sizes.  In large pot of boiling water, boil ribs gently 1 hour.  Place  ribs in 9 x 13-inch (23 x 33 cm) glass baking dish.  Brush both sides with Raspberry Glaze and allow to marinate in refrigerator 1 hour, if possible. 

Raspberry Glaze:  In medium bowl, combine Splenda Ketchup, page 89, raspberry fruit spread, Worcestershire sauce, vinegar, prepared mustard and Liquid Smoke, if using.

Grill ribs uncovered over medium coals, until well-browned both sides, about 8 minutes per side.  Baste with Raspberry Glaze as needed.

Helpful Hints:  Pressure cooking the ribs or doing them in a crock pot first would work as well, plus it would cut down on the odor of boiling the spareribs for so long.  Do use the extractor fan when boiling these spareribs. 

6 comments:

Lucy said...

That sounds absolutely Delicious! We will definitely be making this recipe!!!

Jennifer said...

Smile. Hope you enjoy it, Lucy. Happy New Year to you and your family.

Robyn said...

Spareribs are one of my all time favorite foods! I plan to try this recipe this weekend. Thank you!

Jennifer said...

Hope you like them, Robyn.

Kent said...

They look great. I am not a big boiler of ribs. I'd rather wrap them in tinfoil or even saran wrap, and then slow cook them for hours. Less mess and less pans. Yours however looked phenomenal.

Jennifer said...

Kent, hi, I've never thought to wrap before putting them in the slow cooker. Are you sure it is safe to use tin foil due to the aluminum and the saran wrap can also leach out chemicals. Just thinking, but I could be wrong. I think it is a much better idea to use the slow cooker - the ribs will be more tender. I don't like the odor from boiling.