Low Carb BBQ Rib Dinner - With Baked beans!

[TentHunteR]

This entire meal was centered around low-carb ideas.

First, I made up a batch of homemade BBQ sauce but replace the brown sugar with Splenda and added just a small bit of molasses. I am still testing this recipe, but this batch had a total of 2g net carbs per 2 TBS serving.  If you have a favorite BBQ sauce recipe you can make the same adjustments to it.


I smoked up some spareribs, brushing on 1/4 cup of the sauce (2 - 2 TBS servings) towards the end.



I also made up some BBQ beans using some of the sauce, and my wife also made some Mock Potato Salad (steamed cauliflower instead of potatoes).  This entire plate only had about 10 - 11 net carbs, including a 1/4 cup serving of the beans!



For the beans, I tapped my regular BBQ Baked Beans recipe making adjustments to keep the carb count as low as possible.  Here's the basic recipe:

Lower-Carb BBQ Baked Beans

Ingredients:
(scale the recipe as needed)

1 can Great Northern, Kidney, Fava or similar bean which has between 10 - 12 net carbs per 1/2 cup serving*
3 - 4 slices bacon cut into pieces, or similar amount of pork trimmings. I used some bacon fat and pork trimmings from the ribs
1 TBS smoked paprika (regular paprika will work, but smoked is better)
1/8 tsp salt or to taste
1/8 tsp pepper or to taste
2 TBS low-carb BBQ sauce
1 tsp prepared yellow mustard

Directions:
Brown the bacon pieces in a sauce pan just until cooked, but not crisp. Do NOT drain the fat.  Add the beans (including the juice), and rest of ingredients and either  simmer over medium-low heat until hot and thickened, or transfer to a baking dish and bake on your grill at 300 - 350° for 30 - 45 minutes.

*Be sure to read the label on the beans to be sure sugar was not added as an ingredient!

Each 1/4 cup serving will give about 5.25g - 6g net carbs (depending on the beans).

[Pam Gould]

Tasty Cliff...talk about the potato/cauliflower salad please   .☆´¯`•.¸¸. ི♥ྀ.

[teesquare]

Great looking meal- and - for many of us, a very welcome idea.
I want to be able to enjoy as s many of the foods I love for as many years as I can. That requires that I think smarter about them - and modify as well as moderate quantity of intake. Nothing wrong with the admission that none of us will get younger or healthier...so why not make some reasonable modifications to our diets?

I hope you will share more things like this with us. 

[TentHunteR]

Pam, The Mock Potato salad is just a typical mayo & sour cream dressed potato salad except it uses cauliflower instead of potatoes and is sweetened with just a bit of stevia.  I love the stuff!

Here's the base recipe Tammy uses:

Mock Potato Salad

1 Head Cauliflower (cut into pieces and steamed just until tender)
3 slices Bacon cut into pieces and crisped
6 Hard boiled Eggs chopped

Dressing:
1/2 cup Mayonnaise
1/2 cup Sour Cream (full fat)
1 tsp Mustard powder
1 tsp Prepared Yellow mustard
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 TBS chives
Sweetener - to taste  (You just need to add a bit at a time until it gives the balance you like. We use a scant 1/4 tsp of stevia extract)


Olives are also great in this, green and/or black. YUM!


A couple things I did not mention in my above post. 

Tommy and SmokinKat are both testing the low-carb BBQ sauce recipe as well, but have been sworn to secrecy on the recipe!    So hopefully they'll be making some posts as well using this sauce.   BUT... as I mentioned above, if you have a favorite homemade BBQ sauce recipe just replace the sugar with one of the newer sugar substitutes, such as Splenda, Truvia, etc.

This dropped the carbs from 496g carbs to a scant 65g carbs per batch, or about 18g down to 2g net carbs per 2 TBS serving.



Tim and a couple others already knew that I was diagnosed with Diabetes right before the holidays (which sucked for me).  After attending diabetes education classes and meeting with a diabetes nutritionist/dietician, I now know that I don't have a choice; I HAVE to eat low-carb from now on to not only loose weight, but keep my sugar/insulin under control.  I am already seeing results!

[Pam Gould]

Cliff..thanks for the recipe..sorry about your diagnosis..I was diagnosed in 1992 with diabetes and am living proof that you can live with it..just have to be educated about it..takes a while to adjust but it can be done. this is why I buy nothing already processed, I have learned to remake things so that I can eat them. Looks like your on the right track, keep up the good work.   .☆´¯`•.¸¸. ི♥ྀ.

[TMB]

Kimmie loved the low carb sauce so far.   We had pulled pork last night and she really liked it

Monday she is taking pulled pork into work with sauce to see how it goes over.   More than 15 people she works with are doing low carb diet

[muebe]

Looks great Cliff!

[TMB]

Well, took Tenthunter's  BBq sauce to Kimmie's work with some pulled pork I made Friday . 

This is how I found the jar when I went back after 15 mins, the second jar was the same way when she came home

 

Enough said! 

[HighOnSmoke]

Looks delicious Cliff! Bookmarked!

[Smokin Don]

Looks good Cliff, nice cook!!! Don

[TentHunteR]

Well, took Tenthunter's  BBq sauce to Kimmie's work with some pulled pork I made Friday . 

This is how I found the jar when I went back after 15 mins, the second jar was the same way when she came home

 

Enough said! 

Thanks for field testing this sauce Tommy.  It's good to know that folks like it!  I have a couple ideas rattling around in my head. 

[Subvet]

Tent,
Made the Mock Potato Salad today to go with my first batch of Vortex/Weber Kettle chicken wings. Both were great. Thanks for the recipe. Wife said its better than the real McCoy.

Ron

[TentHunteR]

Tent,
Made the Mock Potato Salad today to go with my first batch of Vortex/Weber Kettle chicken wings. Both were great. Thanks for the recipe. Wife said its better than the real McCoy.

Ron

Glad you guys liked it, Ron. I love the stuff as good as potato salad too!

[Savannahsmoker]

That is a very low carb dinner especially with the beans.
Nicely done I might add.