Diabetic Friendly Pork Baby Back Spare Ribs in Sauce
Indulge in tender, fall-off-the-bone "Diabetic Friendly Pork Baby Back Spare Ribs in Sauce," a mouthwatering dish crafted with health-conscious ingredients that don't skimp on flavor. These ribs are seasoned with a smoky, savory dry rub and slow-baked to perfection for ultimate juiciness. A luscious sugar-free barbecue sauce—featuring hints of apple cider vinegar, Dijon mustard, and liquid smoke—adds a tangy, caramelized glaze under the broiler. Perfect for diabetic-friendly meal planning, this recipe replaces traditional sugars with low-carb sweeteners while delivering the same rich, comforting taste you love. Serve these saucy ribs with fresh vegetables or a simple side salad for an irresistibly satisfying low-sugar dinner.
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Recipe Information
Ingredients
- 2 pounds Pork baby back ribs
- 2 teaspoons Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 cup Tomato paste (no added sugar)
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Sugar-free maple syrup
- 1 teaspoon Liquid smoke
- 1 tablespoon Dijon mustard
- 0.5 cup Water
- 1 teaspoon Stevia or erythritol (optional, to taste)
Instructions
1. Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and set aside.
2. In a small bowl, mix together smoked paprika, garlic powder, onion powder, ground black pepper, and salt to create a dry rub.
3. Pat the pork baby back ribs dry with paper towels. Rub the spice mixture evenly on both sides of the ribs. Drizzle olive oil over the ribs and rub it in for an extra layer of flavor.
4. Place the ribs on the prepared baking sheet, meaty side up. Cover tightly with aluminum foil to lock in moisture.
5. Bake the ribs in the preheated oven for 2.5 hours, or until tender and the meat is pulling away from the bones.
6. While the ribs are baking, prepare the sauce. In a medium saucepan over medium heat, combine tomato paste, apple cider vinegar, sugar-free maple syrup, liquid smoke, Dijon mustard, and water. Stir well to mix.
7. Let the sauce simmer for about 15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust sweetness with stevia or erythritol if desired. Remove from heat.
8. After the ribs are done baking, remove them from the oven and carefully drain any accumulated juices from the baking sheet.
9. Preheat the broiler on high. Brush a generous layer of sauce over the ribs, covering them completely.
10. Place the ribs under the broiler for 5-7 minutes, or until the sauce caramelizes slightly. Be careful not to burn them.
11. Remove the ribs from the oven and let them rest for 5 minutes. Slice into individual ribs and serve with extra sauce on the side.
Nutrition Facts
Calories |
3065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.0 g | 303% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3598 mg | 156% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 35.0 g | ||
| Protein | 202.4 g | 405% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4724 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
