Quick Summary: Tender spare ribs rubbed with spices, baked until falling off the bone, and finished with a homemade tomato-based BBQ sauce that skips the sugar. The sauce comes together in a food processor while the ribs bake. Prep time: 15 minutes | Cook time: 2 hours | Serves: 4
Jump to: RECIPE | Store-bought Sauces | Ingredients | Tips for Adding Flavor | Berries in BBQ sauce | FAQ
Most store-bought BBQ sauces are loaded with sugar in the form of molasses, honey, or corn syrup. Making your own takes about five minutes and lets you control exactly what goes in.
This sauce uses diced tomatoes as the base instead of ketchup, with apple cider vinegar for tang, chipotles for smoky heat, and just a touch of brown sugar (or none at all). Pulse everything in a food processor, spoon it over the ribs, and let them finish in the oven.
Since we grow blueberries at HeathGlen Farm, I’ve also made berry-based BBQ sauces that are popular at our farmers market booth. Berries are one of the lower-carb fruits and add great flavor without much sugar.
This post may contain affiliate links. As an Amazon Associate, I also earn from qualifying purchases. You can read our disclosure information here–
Why Store-Bought Sauces Don’t Work
Read the labels. Most BBQ sauces have 10-15 grams of sugar per serving, sometimes more. That adds up fast when you’re slathering it on ribs.
The one low-carb brand I’ve found in stores is Classic 2 Carb BBQ Sauce by Ken Davis, with only 2 carbs per serving. It works in a pinch but doesn’t compare to homemade.
So does that mean slow carbers have to give up the beloved BBQ sauce? Absolutely not, but you might have to make your own.
Ingredients
The following photo shows you all the ingredients you will need for this recipe. For details on measurements, see the recipe below.
Tips for Adding Flavor to Homemade BBQ Sauce
BBQ sauce in general is pretty simple to make on your own. Basically you toss all the ingredients in a pot and let it simmer, stirring only occasionally.
For a simple no-cook alternative, toss all the ingredients in a food processor, pour it over the ribs or whatever protein you’re making and let it cook in the oven with the ribs.
The main problem with making your own sauce is that most recipes call for ketchup as the base, and ketchup is full of sugar. To make matters worse many brands go on to add more sugar to the ketchup base.
It’s easy however, to get creative with ingredients when you make your own BBQ sauce. The beauty of a BBQ sauce is that it is difficult to ruin it. Here are some ideas for building flavor:
- Smokiness: Liquid smoke, chipotle peppers, smoked paprika
- Heat: Cayenne, red pepper flakes, chipotles in adobo
- Depth: Worcestershire sauce, mustard, garlic
- Sweetness: Skip it, or use a small amount of brown sugar substitute
Adding Berries to Slow Carb BBQ Sauces:
Since we grow blueberries at HeathGlen Farm, I have made and sold a blueberry BBQ sauce that was very popular in past years. This year I bought 240 pounds of cranberries from a Wisconsin cranberry farmer that I know from the St. Paul Farmers’ market and used some of them in a cranberry BBQ sauce (pictured on the ribs below).
Berries are one of the lower carb fruits that is often allowed on low carb diets, and they can add tremendous flavor to your sauce.
For another low carb recipe using short ribs, check out: Low Carb Mexican Braised Short Ribs
FAQ
Country-style ribs, baby back ribs, or even pork shoulder all work. Adjust cooking time based on thickness.
You can simmer everything in a pot and blend with an immersion blender, or just leave it chunky.
Yes. The sauce will be tangier but still flavorful. Or use a brown sugar substitute like Truvia.
The meat should pull away from the bone easily and be tender when pierced with a fork. Usually 1.5 to 2 hours at 325°F.
Yes. It keeps refrigerated for a week or frozen for several months.
Yes. Grill over indirect heat until tender, then brush with sauce and finish over direct heat briefly.
Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.
Oven-Baked Spare Ribs with Low Carb BBQ Sauce
Equipment
- baking sheet pan
Ingredients
- 2 Pounds pork ribs spare ribs or country style
- ¼ – ½ Cups spice rub I like harissa or jerk rubs, but pick your favorite
For the BBQ Sauce:
- 16 Ounces can diced tomatoes
- 1 medium onion chopped
- 4 cloves garlic chopped
- 2 Tablespoons tomato paste
- 2 Tablespoons mustard
- ⅜ Cup apple cider vinegar
- 2-3 Tablespoons paprika
- 2 Teaspoons salt
- 1 Teaspoon black pepper
- 1 Teaspoon liquid smoke
- 1 Tablespoon brown sugar optional, can use Truvia brown sugar substitute
- 2 chipotle chiles in adobo plus 2 tablespoons adobo sauce
- 2 Tablespoons Worcestershire or soy sauce
- 2 Tablespoons optional spices cinnamon, celery seed
Instructions
- Heat oven to 325 degrees
- Wash ribs and pat dry. Line a large baking dish or roasting pan with foil for easy clean up. Arrange the ribs in the baking dish and use your hands to coat the ribs with the rub.2 Pounds pork ribs, 1/4 – 1/2 Cups spice rub
- Cover the pan with foil and bake for 1 1/2 to 2 hours (depending on thickness of ribs and your oven temperature range.
- While the ribs are baking, make the BBQ sauce by adding all remaining ingredients to a food processor and pulsed until ingredients are finely minced.16 Ounces can diced tomatoes, 1 medium onion, 4 cloves garlic, 2 Tablespoons tomato paste, 2 Tablespoons mustard, 3/8 Cup apple cider vinegar, 2-3 Tablespoons paprika, 2 Teaspoons salt, 1 Teaspoon black pepper, 1 Teaspoon liquid smoke, 1 Tablespoon brown sugar, 2 chipotle chiles in adobo plus 2 tablespoons adobo sauce , 2 Tablespoons optional spices, 2 Tablespoons Worcestershire or soy sauce
- After ribs have cooked 1 1/2 – 2 hours, remove foil and spoon sauce over the baked ribs. Return to the oven, uncovered, and cook for about 15-20 minutes longer
Dorothy Stainbrook says: 
Leave a comment