This low carb BBQ sauce not only taste amazing and easy to make, but it’s only 2g of net carbs per serving.
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.
I made Lime-Chili Wings yesterday. A very easy to make Atkins recipe. Also pretty damn tasty. If I had one change to it, I would limit the lime juice. The recipe calls for 1/4 cup. However, I think that makes the marinade too thin. I think I would prefer more of a paste that really clings to the wings. But that is just me. I ended up baking these instead of grilling due to the weather. Nonetheless these are delicious.
Lime Chili Grilled Wings
Serving Size: 3 wings
Net Carbs/serving: 1g
1/4 C Fresh Squeezed Lime Juice
1 Tbsp Virgin Olive Oil
2 Tsp Chili Powder
2 Tsp Salt
2 Tsp Ground Cumin
3 Tbsp Chopped Fresh Cilantro
12 Chicken Wings
Combine lime juice, oil, chili powder, ground cumin, salt and cilantro in a large bowl. Add wings and toss to coat. Cover and refrigerate 2 hours, turning occasionally. Heat grill to medium-high. Grill wings until browned and cooked through, about 20 minutes. Serve hot.
If baking in oven, preheat oven to 375 and back wings until browned and cooked through, about 30 minutes. Serve hot.
2 Tbsp Ground Cumin
2 Tbsp Garlic Powder
2 Tbsp Xylitol (natural sugar substitute; found in health food sections of grocery stores)
1-1/2 Tbsp Chili Powder
1-1/2 Tbsp Pepper
1 Tbsp Salt
1 Tsp Powdered Mustard
1 Tsp Ground Allspice
Mix the rub ingredients together. Take a portion of rub to use on pork chops and store the rest in a air tight container. Use your fingers to cover the pork chops with the rub. Place the pork chops in a ziplock bag and add the olive oil. Ensure the oil coats both chops. Let the chops sit for 1 hour, flipping half way through.
For thick chops: Set the heat to high to sear the meat first. Put the chops on the grill and close the lid. After one minute open the grill and flip the chops. Close the lid for one minute. Now turn down the heat on your grill to medium. Rotate the chops about 45 degrees to get your crosshatch marks and let them cook for about 3 more minutes with the lid down. After this time flip the chops over and continue cooking for about 4 more minutes. It is best at this point to turn your grill down to its lowest setting.
Your pork chops should be done when the internal temperature reaches 145 degrees. Place the chops on a plate and cover with aluminum foil for 5-10 minutes. This recovery period lets the meat loosen up and the juices flow through the pork chop. After 10 minutes, serve.