I made this recipe last Sunday and Mike and I pigged out. These were amazing. I love the BBQ sauce. I tried using it in the slow cooker another day on chicken and it didn’t work so I do not recommend using it in the slow cooker. We cooked these on the grill. They were awesome. I think I may have to make them again tomorrow for dinner. 🙂
Baby Back Ribs with Dr. Pepper Barbecue Sauce
- 3-4 pounds baby back ribs
- Emeril’s seasoning <–click for recipe
- 1 cup water
Place ribs in a 13 x 9 pan and sprinkle liberally with Emeril’s seasoning. Add water in bottom of pan and cover tightly with either a lid or aluminum foil. Bake at 350 degrees for 2 hours.
While ribs are cooking prepare the following sauce on top of the stove.
- 4 Tablespoons butter
- 4 cloves garlic, minced
- 1 large onion, minced
- 1 cup 1 carb ketchup
- 1/2 cup apple cider vinegar
- 1/2 cup low carb brown sugar (do not pack into measuring cup) <– click for recipe
- 1/3 cup worcestershire sauce
- 5 Tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon ground white pepper
- 1 12-ounce can Diet Dr. Pepper
In a medium size sauce heat butter. Add onion and garlic and cook until onion is tender and translucent. Add remaining ingredients and cook until thickened. This should take about 3o minutes. This made 3 pint size jars of sauce. I put two of the jars into the freezer to use at another time.
Once ribs have cooked for 2 hours remove from oven and grill over hot coals while basting with BBQ sauce. Serve with extra sauce on the side if necessary but I did not need to do this. The sauce was very thick and stuck to the ribs perfectly. Serves 4. (yeah right. There were no left overs and there were only 2 of us here.) 🙂
Nutritional Information- Calories- 341.02, Protein- 53.21, Carbohydrates- 5.23 (fiber- .94, sugars- 1.65)
Net Carbs- 4.29 per serving