| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 20 min |
| Cook: | 2 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 4 to 5 pounds pork ribs
- Salt and pepper
- No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows
- 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
Instructions
- 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.
- Combine sauce ingredients in a bowl and whisk well to combine. Reserve.
Nutrition Facts
| Calories | 1007 calorie |
| Total Fat | 81 grams |
| Saturated Fat | 31 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
| Calories | 1007 calorie |
| Total Fat | 81 grams |
| Saturated Fat | 31 grams |
| Carbohydrates | 4 grams |
| Dietary Fiber | 1 grams |
Reviews
like trying these recipes out , enjoy almost all, but this is the first one I am writing about it was great , frickin awesome, wonderful hit all my taste buds the right way
Enjoy !!!
Enjoy !!!
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
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.
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!!
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.
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.
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!
Oh, & who cares about calories when you’ve chosen to eat ribs…ha 🙂 Enjoy!
The pre-cooking was either not hot enough or not long enough because the meat was far from falling off the bone. I recommend 325? instead of 290?.
Also, the barbeque sauce wasn’t very impressive flavor-wise, and didn’t caramelize onto the ribs well. The flavor wasn’t bad, just pretty blah.
I won’t make this recipe again, but instead will look for something that cooks the ribs more fully before grilling, and delivers a sweeter stickier sauce at the end.
I came across this recipe yesterday and decided to give it a try and wow my family loved it!! I did however, eliminate the bourbon and I was missing the tomatoe sauce so I substituted it with hunts spaghetti sauce (only thing I had in my pantry)…I was a bit nervous about using spaghetti sauce but in the end it was still a big hit. The rib meat came off the bone easily …it was tender and tasty!!! The recipe is a keeper for me
These are some of the best BBQ ribs I’ve ever eaten. The preparation is really easy and you can make slight modifications without loosing the great taste.
My family has used this barbecue sauce on chicken as well as pork. It is some of the best sauce we have tasted. The sauce is easy to make and you can even freeze any extra.