Low Carb Smoky BBQ Ribs
Servings 3 servings
- 1.1kg rack spare ribs 38 oz
Sugar-free BBQ Sauce
- ½ cup crushed tomatoes
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tbsp liquid smoke
- ½ tsp cayenne pepper
- ½ tsp salt
- ½ tsp black pepper
- 2 cloves garlic
- ¼ tsp stevia powder
Mince the garlic cloves. In a bowl combine the BBQ sauce ingredients and mix well.
Place the rack of ribs into a slow cooker and pour the BBQ sauce all over.
Put the slow cooker on low and cook for 8 hours, or on high for 4 hours.
Once cooked, preheat the oven to 210C/410F. Carefully take out the rack of ribs from the slow cooker (the bones will fall off easily) and place on a baking tray. Spoon half of the BBQ sauce from the slow cooker and pour over the ribs.
Bake in the oven for an additional 10 minutes to get that crispy flavourful skin.
Take the remainder of the BBQ sauce and put it in a bowl. You can use it later to dip the ribs in.
Cut the ribs up and they are ready to serve!!
If you'd like to have a lower calorie version of these ribs, use baby back ribs. We only have spare ribs in Japan as I've never seen baby back ones so that's why I used them.
For paleo, use a paleo approved Worcestershire sauce or switch to coconut aminos.
Serving: 1serving | Calories: 804kcal | Carbohydrates: 4.33g | Protein: 46.37g | Fat: 62.94g | Saturated Fat: 23.81g | Polyunsaturated Fat: 5.73g | Monounsaturated Fat: 27.22g | Cholesterol: 208mg | Sodium: 771mg | Potassium: 699mg | Fiber: 0.7g | Sugar: 2.35g | NET CARBS: 3.63g