Yesterday we fired up the grill and tossed on some country-style pork ribs. We love ribs, but I can never find a tasty, low carb BBQ sauce for basting. Most brands have more than 7g of carbs. Too rich for me.
I do make a great BBQ sauce, but it calls for gobs of brown sugar. Needless to say I haven’t made the sauce in more than 2 years. So I took to the web and hunted down a recipe that would fit my low-carb lifestyle.
This sauce is outstanding, simple to make and nets you 2g of carbs per tablespoon. Awesome!
Altena’s recipe calls for either Splena or a liquid equivalent and blackstrap molasses. I’m not a fan of Splenda, but I do have a liquid sugar substitute that I occasionally use or Xyla. For this recipe I went with the liquid substitute.
As for the blackstrap molasses, I’ve never heard of it before this recipe. Basically molasses is the dark, sticky syrup left when sugar is boiled out of the cane and beet juices. The sugar is removed in stages, giving you light and dark molasses. Blackstrap molasses is the last stage…it’s what you have left when all the sugar is removed. It’s has a strong bitter taste, so you can’t really use it in place of regular molasses.
The blackstrap molasses works wonders with this sauce. Its bitterness balances nicely against the sweetness of the tomato sauce, ketchup and sugar substitute. Yum!
Best Low Carb BBQ Sauce
Serving Size: 1 Tbsp
Net Carbs: 2g
Weight Watchers PlusPoints: 0 points
- 1 C low carb tomato sauce
- 1 C sugar free ketchup
- ½ C white vinegar
- ½ C Splenda or liquid equivalent (12 drops)
- ¼ C blackstrap molasses
- ½ tsp black pepper
- ½ tsp salt
- 2 tsp liquid smoke
- 1 tsp chili powder
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1/8 tsp red pepper
- Dash of cinnamon
- 1 tbsp butter
- In a sauce pan over medium heat, combine the tomato sauce, ketchup, vinegar, sugar substitute and molasses.
- Add in your spices and butter. Let ribs cook for 20 minutes, stirring occasionally.
- Cook the ribs on the grill for about 10-20 minutes.
- Baste the ribs with the sauce and turn over. Then baste the topside of the meat and cover the grill. Repeat the basting process every 10 minutes until the ribs are both cooked and tender.