Photo: Bourbon Barbecue Pork Ribs Recipe
Ingredients
- 4 to 5 pounds pork ribs
- Salt and pepper
- No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows
Directions
Preheat oven to 290 degrees F.
Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone. Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling.
Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve.
Cook's Note: If you have extra sauce, freeze it.
No-Cook Low Carb Bourbon Barbecue Sauce:
- 29 ounces no sugar added tomato sauce
- 6 ounces no sugar added tomato paste
- 2 ounces bourbon
- 2 tablespoons white vinegar
- 2 tablespoons liquid smoke
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon hot sauce
- 3/4 cup sugar substitute (recommended: Splenda)
- 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand)
- 2 tablespoons red onion, finely chopped
- 1 small clove garlic, minced
- 1/4 teaspoon garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
Combine sauce ingredients in a bowl and whisk well to combine. Reserve.
Yield: 32 servings
Nutrient Value Per Serving:
Calories: 25
Total Fat: 1 gram
Saturated Fat: 0 grams
Carbohydrates: 3 grams
Net Carbohydrates: 2 grams
Fiber: 1 gram
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By mckee4jc
gloucester, VA
on February 12, 2010
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How can this not have 5 stars!? I have cooked these ribs dozens of times and they turn out perfect EVERY time! I use Crown Royal for the best flavor and usually make a double batch of BBQ to keep on hand or freeze. My husbands request every time!!
By jholloway_12005121
Montgomery, 39
on July 22, 2009
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Null,
The enzymes that breakdown the fat that makes it melt and taste so good have a problem. Around 180 they are dead. You have to keep the meet in a 150 to 170 range for a long time to get the tender...no matter what the marianade is. This method puts it all in the slow cook oven and the smoke on the end. It really is a slow cook oven recipe that fails if you cook it hot. Anything over 290 and you get something more like gristle.
By tirtlelove_10397198
WINTER PARK, FL
on June 19, 2009
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Use Crown Royal for your bourbon & add quite a bit more than what's called for {It adds a lot of flavor}. Apple vinegar tastes better than white. More red onion & garlic are needed too. Also, we add other spices including cayenne pepper & honey to give it a kick. This is by far the best recipe we have ever used. It has become a 4th of July tradition for the past 4yrs now : I have to make 4 batches 1/2 of which is used in the oven cooking, 1 part for the grill & 1 part left to use on your finished ribs & chicken. Yummy :
Oh, & who cares about calories when you've chosen to eat ribs...ha : Enjoy!
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