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Old 06-05-2004, 10:32 PM
Vicki Beausoleil
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Default LC Barbecue

Absolutely Classic Barbecued Ribs
Classic Barbecue Rub
Kansas City Barbecue Sauce
Dana's No-Sugar Ketchup
Classic Coleslaw
Margarita Fizz

A Collection of low carb recipes from Dana Carpender from her new
cookbook, The Low-Carb Barbecue Book. The basics of grilling and
your favorite foods.

Absolutely Classic Barbecued Ribs

This is what most of us think of when we think "barbecued ribs," and a
beautiful thing it is, too.

1 slab pork spare ribs, about 7 pounds (3 kilograms)
1/2 cup (60 grams) Classic Barbecue Rub (recipe follows), divided
1/2 cup (120 milliliters) oil
1/2 cup (120 milliliters) water
1 cup (240 grams) Kansas City Barbecue Sauce (recipe follows)

First, fire up that grill! Set it up for indirect smoking. Sprinkle your
ribs heavily on either side with the Classic Barbecue Rub. Then, when
grill is hot and your charcoal, if any, is well covered with ash, throw
your ribs on the grill on the side away from the fire. Smoke 'em for a
good 6 hours at 225 F (110 C), Okay, your ribs are in the hot smoke. Put
the oil and water in a small pan or bowl, and stir in 2 tablespoons of
Classic Barbecue Rub. After your ribs have smoked for about 30-45
minutes, use this simple mop to baste them every time you add fresh
or chunks to the fire. Turn the ribs over every 60-90 minutes. Come the
last 20 minutes of your cooking time, baste your ribs well with the
City Barbecue Sauce and put them directly over the fire for 10 minutes
side, to crisp them a little. Serve with cold light beer, slaw, extra
sauce, and a big roll of paper towels! Feel free to use this same basic
method with any rub and any sauce!

About 8-9 servings

Assuming 8, each will have 10 grams of carbohydrate with 2 grams of
for a usable carb count of 8 grams; 49 grams of protein.

Classic Barbecue Rub

As the name suggests, this is rub that cries "classic barbecue"! A great
combo with the Kansas City Barbecue Sauce, which follows, but use it
any sauce-and on any meat!

1/4 cup (60 milliliters) Splenda
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon celery salt
1 tablespoon onion powder
2 tablespoons paprika
1 tablespoon chili powder
2 teaspoons pepper
1 teaspoon lemon pepper
1 teaspoon sage
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon cayenne

Combine everything, stir well, and store in a shaker. Sprinkle heavily
over just about anything, but especially over pork ribs and chicken.
just over 2/3 cup, or roughly 12 tablespoons

3 grams of carbohydrate with 1 gram of fiber, for a usable carb count of
grams; 1 gram protein.

Kansas City Barbecue Sauce

This is it-what most of us have in mind when we think of barbecue sauce:
tomatoey, spicy, and sweet. Unbelievably close to a top-flight
barbecue sauce-and my Kansas City-raised husband agrees. If you like a
smoky note in your barbecue sauce, add 1 teaspoon of liquid smoke
flavoring to this.

2 tablespoons butter
1 clove garlic
1/4 cup (40 grams) chopped onion
1 tablespoon lemon juice
1 cup (240 grams) Dana's No-Sugar Ketchup (Recipe Follows)
1/3 cup (80 milliliters) Splenda
1 tablespoon blackstrap molasses
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon white vinegar
1 teaspoon pepper
1/4 teaspoon salt

Just combine everything in a saucepan over low heat. Heat until the
melts, stir the whole thing up and let it simmer for 5 to 10 minutes.
That's it! Roughly 1 3/4 cups, or 14 servings of 2 tablespoons each.

Each serving will have 7 grams of carbohydrate, with 1 gram of fiber,
a usable carb count of 6 grams; 1 gram protein.

Dana's No-Sugar Ketchup

This recipe has already appeared in my first two cookbooks, but ketchup
an essential ingredient in many barbecue sauce recipes, so it only made
sense to repeat it yet again here. If you're making lots of barbecue
sauce, you may as well double this.

6 ounces (170 grams) tomato paste
2/3 cup (160 milliliters) cider vinegar
1/3 cup (80 milliliters) water
1/3 cup (80 milliliters) Splenda
2 tablespoons minced onion
2 cloves garlic
1 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon pepper

Put everything in your blender and run it until the onion disappears.
Scrape into a container with a tight lid and store in the refrigerator.
Makes roughly 1 1/2 cups, or 12 servings of 2 tablespoons a piece.

5 grams of carbohydrate per serving, with 1 gram of fiber, for a usable
carb count of 4 grams; 1 gram of protein.

Classic Coleslaw

This is a repeat from 500 Low-Carb Recipes-it's simply the best classic
creamy coleslaw recipe I've ever come up with, so I figured I'd throw it

1 head green cabbage, or 7 cups bagged coleslaw mix
1/4 red onion
1/2 cup (120 grams) mayonaise
1/2 cup (120 grams) sour cream
1-1 1/2 tablespoons cider vinegar
1-1 1/2 teaspoons prepared mustard
1/2-1 teaspoon salt or Vege-Sal
1/2-1 packet artificial sweetener, or 1 teaspoon Splenda

Using a food processor's slicing blade or a sharp knife, reduce your
cabbage to little bitty shreds and put those shreds in a great big bowl.
Mince the onion really fine and put that in the bowl, too. Mix together
everything else, blending well. Pour over the cabbage and onion and toss
well. You can serve this right away, if you like, but it improves with
least a few hours' worth of refrigeration. 10 servings

Each serving will have 1 gram of carbohydrate, a trace of fiber, 1 gram
protein, and 108 calories.

Margarita Fizz

I included a recipe for Margarita Mix in 500 Low-Carb Recipes, but
of the large amount of lemon and lime juice, not to mention Splenda, it
was higher carb than we should drink on a regular basis. So I came up
this lighter alternative.

1 shot tequila
1 shot lime juice
1 1/2 teaspoons Splenda
8 ounces (240 milliliters) unsweetened orange-flavored sparkling water

Put the tequila, lime juice and Splenda in the bottom of a tall glass
stir. Fill with ice and pour in orange-flavored sparkling water to

1 serving

4 grams of carbohydrate, a trace of fiber, a trace of protein, and 76

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