Barbecue Sauce and Barbecued Ribs - Low Carb, Gluten Free, Sugar Free
Serves: 4-6
  • For the Barbecue Sauce:
  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 28 oz. can tomato sauce (I use Muir Glen brand)
  • 6 oz. can tomato paste
  • 1 tablespoon garlic powder
  • 1/2 cup apple cider vinegar
  • 2 tablespoons smoked paprika
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tamari sauce
  • 2 tablespoons Asian fish sauce (make sure it has no sugar in it), found in the Asian food section of most grocery stores. Can also substitute 2 additional tablespoons tamari sauce
  • 5 tablespoons erythritol
  • 1 tablespoon Tabasco (or to taste)
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons liquid smoke (Wright's or another gluten free brand)
  • 3 tablespoons cornstarch
  • For the Ribs:
  • 2 whole racks of pork spare ribs (I like baby back ribs)
  1. Precook the Ribs:
  2. Bake the ribs while you're making the barbecue sauce . Preheat oven to 300°. Place whole racks of ribs in a roasting pan. They can be stacked on top of each other. Cover tightly with aluminum foil. Bake until they are cooked through, no pink remains when you cut into one, and they have shrunk so that about 1/4 inch of bone is exposed at the end of the ribs. About 1 hour.
  3. Remove from oven and cut into either single ribs or groups of two ribs for easier grilling.
  4. Make the Barbecue Sauce:
  5. Melt butter in a saucepan large enough to hold all of the ingredients. Saute onions on medium-high heat until softened and lightly browned. Turn off heat and add all the other ingredients. Stir, taste and add a little more of whatever you think it needs. The sauce is very forgiving, so go for it.
  6. Heat sauce and stir. Put cornstarch in a small dish and mix 1/4 cup of the warm sauce into the cornstarch and stir in. Add the cornstarch mixture into the sauce and stir.
  7. Simmer sauce on medium for about 10-15 minutes to combine flavors and allow the sauce to thicken slightly. May be used warm or at room temperature. Keeps covered and chilled in the refrigerator for 2 weeks.
  8. Grill the Ribs:
  9. Heat grill and when hot, coat ribs in sauce and place on grill. Since ribs are already fully cooked, the grilling is just to brown them and caramelize the sauce. Grill until nicely browned, turn over and grill on the other side. Serve hot with warm additional barbecue sauce on the side.
Recipe by Preheat to 350˚ at