Guinness BBQ Sauce Spare Ribs
 

OK now before you say, Guinness? yuck! give this a try. I hate beer, Guinness included, but in BBQ sauce it is magical. I came up with the sauce based off of a BBQ sauce recipe I found at http://www.geocities.com/jenny_the_bean/recipies.htm .Sure it isn't really the same as the full sugar stuff you can buy, but at 0.75 g per Tbs I am not going to hold it against it =)

Guinness BBQ Sauce Spare Ribs

Sauce:
1/2 c. Guinness draft beer ..................... (4.5 g carbs)
1-1/2 Tbs. yellow mustard ................... (0 g carbs)
3 Tbs. Worcestershire Sauce ................ (4.5 g carbs)
1/4 c. White wine vinegar .................... (0 g carbs)
1 15 oz. can (1-3/4 c.) Tomato sauce (pure tomato) .... (14 g carbs)
Salt to taste
10 packets of Splenda (or to taste) .....(Atkins count 1g per pkt, 10g carbs)

Combine all ingredients except mustard in a sauce pan and heat over medium low heat. In a bowl, combine mustard with about 1/2 cup of sauce and mix thoroughly. Stir in mixture to sauce. Bring to a boil and allow it to simmer for at least a few minutes.

Total amount: 2-3/4 cups, Total carbs 33 g
Total Carbs per Tablespoon = 0.75 g


Spare Ribs:
Preheat oven and roaster pan with rack to 350 for 15 minutes.

Rinse the ribs several time in cold water. Place the ribs in a 1 gallon ziploc bag and marinate them in the remaining Guinness draft. Allow to marinate for 8 hours or so.

Place the ribs in a large pot and pour marinade over it. Fill the pot with enough cool water to cover the ribs. Leave the lid ajar so the water temp won’t be too high. Bring to a simmering boil on medium heat. Simmer 10 minutes. Drain and pat off the foam with a paper towel.

Put ribs on the hot rack, close door, turn down to 250. Do not open for 2 hours.

Baste using a brush after 2 hours with BBQ sauce on top. Back in oven for ½ hour, take out, turn over and baste other side, back in oven ½ hour. Do the take out and baste and roast ½ hour until both sides are basted twice or you can’t stand waiting. Me, I couldn't stand waiting and basted each side only once. Just make sure your ribs reach between 160° - 170° when checked with an instant read thermometer. Cut the ribs up and pour more sauce over them and serve.

Happy eating!

-Alane

These sound wonderful - so I'm definitely going to be trying them :thup:

BTW, Guinness is also great when used in a beef casserole :)

The title caught my attention. Sounds good.