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 ickypic2000_128...
Fort Collins, 44
on June 28, 2012
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This is a friggin awesome receipe. The only thing I tweaked was the temperature and the cook time. I slowed cooked for 7 hours at 250. The ribs are delicous
By wilms48_12438653
Tinley Park, 52
on May 26, 2012
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I've used only this for ribs for 7 years, because it never fails. The sauce is the best, because it isn't as sweet as bottled sauces, which is one of the reasons I never much cared for BBQ ribs...until George Stella. Also, without the sugar, there is not the extreme burning on the grill. Thanks for the perfect technique and flavor.
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!!
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