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Low Carb BBQ Rib Dinner Cooked on the MAK - with Baked Beans!

TentHunter

Moderator
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 towards the end.
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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!
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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).
 
Last edited:

TentHunter

Moderator
I cooked them my normal way; smoke low & slow for about 2 1/2 hours, foil & braise at 300° for an hour or so, then finish off back on the smoker for a while with BBQ sauce.

They turned out just as good as my normal ribs. I could not tell any difference at all in the sauce flavor. As far as how the rest of the family liked 'em... well there were no ribs left! :p
 

jimsbarbecue

Moderator
We love grilled cauliflower . Three big slices out of a head. Italian dressing for one hour. Then when one the grill season with desert holy or little Louie's
 

TentHunter

Moderator
NorCal Smoker said:
Looks fantastic! I have to try the Mock Potato Salad! Not worried about carbs, but love cauliflower. Thanks for sharing.

Yes, I love the mock potato salad no matter what! Unfortunately I have no choice but to watch my carbs from now on. I was diagnosed with diabetes right before the holidays.

If you have a favorite Potato Salad recipe, you can just substitute steamed cauliflower for the taters, or here's the recipe we use:

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 (add a bit at a time until it gives the balance you like. We use a few pinches of stevia extract)


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



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We love grilled cauliflower . Three big slices out of a head. Italian dressing for one hour. Then when one the grill season with desert holy or little Louie's


Jim, that sounds really tasty. We love grilled Brussels Sprouts, which are also in the cabbage family. I'm going to give it a try!
 
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