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Saturday, January 11, 2014

SAUCY SLOW COOKER BABY BACK RIBS






SAUCY SLOW COOKER BABY BACK RIBS

These ribs are deliciously tender and saucy, even although I use much less sauce than is typically used in many recipes.  I love ribs.  I don't know about you.  Geesh, I feel a lot like Wilma in the Flintstones when I enjoy these!  Ian looks a bit like Freddie Flintstone sitting next to me with a pile of dem bones, dem bones on a plate near him! Some people can't get past the "bones", but I seem to be able to put my mind in neutral.  Ribs are often very sugary thanks to the sugary sauces that are used.  It's not necessary for them to still taste amazing.  If you have enough protein on your low-carb diet (not too much, mind you - about 60 grams a day for the average woman, I believe), you will be more satiated.  Sure if you eat much too much protein, it will be turned into glucose through a process called gluconeogenisis.  I find ribs incredibly satiating as they are typically fairly fatty as well.  Baby back ribs are the tastiest and most tender ribs, I find.  Ribs can be made in the oven as well.  Here is another recipe of mine - Country-Style Slow Cooker Ribs.

1.2 kg pork baby back ribs (2.6 lbs)
Seasoning salt, to taste
Rib Sauce:
51/2  oz tomato paste (156 mL)
2/cup water (150 mL)
Liquid sweetener to equal 1/cup (125 mL)
  sugar
3 tbsp white vinegar (45 mL)  Can use less  - like 1 tbsp
1 tbsp molasses (15 mL) Can use a little more if you have the carb allowance OR
  USE 2 tbsp (30 mL) sugar-free maple pancake syrup
1 tsp salt (5 mL)
1 tsp crushed garlic (5 mL)
1 tsp liquid smoke (5 mL)  Can use up to 2 tsp
1/tsp onion salt (2 mL)
1/tsp black pepper (2 mL)

Wash ribs and pat dry.  Sprinkle liberally with seasoning salt.  Cut to fit slow cooker. 

Rib Sauce:  In medium bowl, combine tomato paste, water, liquid sweetener, vinegar, molasses, salt, garlic, liquid smoke, onion salt and black pepper.  Whisk well with a wire whisk.  Spread half of sauce over all the ribs.  Place in slow cooker and set to high for 2 hours.  Reduce heat to low and cook 8 hours, or until the meat is very tender.  Spread a little extra sauce over the cooked ribs (straight from the refrigerator is fine).

Helpful Hints:  The sauce makes about 11/cups (375 mL), therefore, use 3/cup (175 mL) for the ribs.  The sauce may be frozen for next time.

Yield:  6 servings
1 serving (with molasses)
597.0 calories
33.3 g protein
47.4 g fat
6.6 g net carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

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