Ribs-Diabetic

Chellekk
Chellekk Posts: 421 Member
edited September 19 in Recipes
I bought some ribs earlier this week, thinking we've never made them before and it's about dang time we do that. YUM!! Can't wait.

My B/F was diagnosed with diabetes last week and we have to watch the sugar intake. I used to make an AWESOME BBQ sauce, but I no longer can. Any suggestions on what I can put on the ribs?

Man...I cook ALL THE TIME and pretty healthy at that and now...have to make another change to fit our new diabetic plan. Lots to learn!!!

Replies

  • Chellekk
    Chellekk Posts: 421 Member
    I bought some ribs earlier this week, thinking we've never made them before and it's about dang time we do that. YUM!! Can't wait.

    My B/F was diagnosed with diabetes last week and we have to watch the sugar intake. I used to make an AWESOME BBQ sauce, but I no longer can. Any suggestions on what I can put on the ribs?

    Man...I cook ALL THE TIME and pretty healthy at that and now...have to make another change to fit our new diabetic plan. Lots to learn!!!
  • JasiBella
    JasiBella Posts: 1,168
    Sorry to hear about your B/F hon. Well, now you will get even mor ehealthy by cutting out most of your sugar intake :wink:

    I found this recipe:

    Diabetic BBQ Sauce Recipe

    This zesty diabetic BBQ sauce recipe is sure to be a hit at any picnic. Indulge and enjoy!


    1 Tbs canola or extra virgin olive oil
    1 cup onion, minced
    2 cloves garlic, minced
    2 cubes beef bouillon
    1/2 cup hot water
    3 6-oz cans tomato paste, divided use
    1 cup Splenda Granular
    3/4 cup worcestershire sauce
    3/4 cup dijon mustard
    3 Tbs liquid smoke, hickory flavored
    1 tsp salt
    1 Tbs tabasco (plus 1 teaspoon for a spicier sauce)

    1 Place oil in a large saucepan. Add onions and garlic. Saute over medium heat until translucent (approximately 2-3 minutes).
    2 Mix the bouillon and water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.
    3 Simmer, uncovered, 24-30 minutes to allow flavors to meld. Stir frequently. Refrigerate overnight in a non-metallic container. Sauce is best if prepared a day before using. Keeps well, refrigerated, for 1 week.



    Servings: 42
    Yield: 4 cups

    Nutrition Facts
    Serving size: 1 serving

    Amount Per Serving
    Calories 23.25
    Calories From Fat (25%) 5.70
    % Daily Value
    Total Fat 0.67g 1%
    Saturated Fat 0.08g 0%
    Cholesterol 0.04mg 0%
    Sodium 328.73mg 14%
    Potassium 171.18mg 5%
    Carbohydrates 8.71g 3%
    Dietary Fiber 0.76g 3%
    Sugar 1.64g
    Sugar Alcohols 0.00g
    Net Carbohydrates 7.96g
    Protein 0.96g 2%
    WW-Points 0.4
  • Chellekk
    Chellekk Posts: 421 Member
    That sounds tasty!

    I was considering a dry rub...but I like the messy oooy goodness of sauce. :smile:
  • JasiBella
    JasiBella Posts: 1,168
    That sounds tasty!

    I was considering a dry rub...but I like the messy oooy goodness of sauce. :smile:
    Mmmm... I know what you mean:bigsmile:
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